These buttery French crepes from Delmonico’s are literally bubbling over with flavor from candied orange peel, Grand Marnier, and orange juice.
Salmon makes an easy, elegant entree when it’s swimming in a martini-inspired sauce. Hiccup.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
Lamb burgers are juicy, tender, and filled with flavor from herbs and spices. The lamb burgers are served on sourdough bread with feta cheese on top.
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
Portobello mushrooms act as meat in these savory burgers. The mushroom burgers are first marinated, grilled until perfectly seared, then tucked into pita.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Balsamic vinegar and soy sauce flavor the duxelles, a spread of finely chopped and sauteed mushrooms. Puff pastry makes the pizza a snap to assemble.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
Bulgur gives this chili body, but other grains such as wheat, rye, kamut, spelt, hominy, and millet could be used.
The flavor of sweet-tart blackberries are complemented by the zing of orange juice and the depth of Cointreau in this creamy, lick-the-dish-worthy mousse.
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