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.
For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Leftover challah is transformed into moist, tender, comforting bread pudding with a rather unique carrot crème anglaise.
This is a dense, yet extremely moist coffee cake made with layers of rich sour-cream cake and a filling of peaches mixed with cinnamon-cocoa sugar.
Alice Waters’ almond cake recipe abides by her rules of “cook simply.” Yet you’d never know that from tasting it.
A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.
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