Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
These lamb burgers are spiced with mint, cilantro, and onion, and lime. The burgers are pan-seared. Served with an herb salad, the lamb burgers are a hit.
This ice cream, with its distinctive American ingredient of Southern pecans, is loaded with rich buttery and vanilla flavors.
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
Easy to make with pre-baked pizza crust, this smoked salmon and red onion pizza is a nod to the blini and equally tasty with a glass of champagne.
Why turn off the grill after you’ve cooked the main meal? You’ll taste sweet, salty, and tart in these grilled apples basted with Roquefort butter.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
Couscous cooks quickly and is easy to mix with a variety of flavors. Shrimp, oranges, tomatoes, raisins, and almonds make this a delicious picnic salad.
Grilled chicken quesadillas. Your summertime solution to lunch, dinner, appetizers, midnight cravings, and more.
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