A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.
Fresh cod fillet and corn star in these cakes, filled also with potato, bacon, and red pepper. Served with a green salad, this recipe is a perfect lunch.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
Salt cod, a Portuguese classic, is given a modern twist in this recipe for hash made of potato, onion, and bell pepper, courtesy of Horatius Restaurant.
Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.
In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.
Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.
Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.
Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.
A sweetly spiced upgrade to trail mix, this snappy little snack is perfect for autumn eating. Serve as an appetizer or just a little pick-me-up.