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.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
Cocoa powder transforms these waffles into a dark chocolate dessert — delicious served warm with hot fudge sauce, vanilla ice cream, or whipped cream.
This layer cake maximizes the flavor of chocolate. Its buttery flavor and serious moistness makes the cake so delicious. The satiny chocolate frosting helps.
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of fudge sauce.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
Some nights we dream of being lost amid giant steaks piled high with mounds and mounds of sweet caramelized shallots. Hate to wake up.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
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