Thai Chile-Vinegar Sauce ~ Nam Som

A little tart, a little sweet, and a little hot, this Thai staple is both dipping and drizzling sauce. One taste and you’ll understand why it’s a classic.

Blood oranges cut in half and presented in a grid with one whole one.

Blood Orange Marmalade

Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.

Black pottery bowl filled with the Chinese dish gung bao chicken

Gung Bao Chicken

Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

A casserole dish of baked mac and cheese with carrots.

Mac and Cheese with Carrots

Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.

A buche de Noel - a rolled log of chocolate cake and frosting with one slice cut off the end.

Bûche de Noël

We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?

Slices of duck prosciutto, halved grilled figs, arugula, and a few crostini on a wooden serving board.

Duck Prosciutto

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!

Sautéed Chicken Liver on Toast

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.

a sheet of raw black pepper cookie dough with shapes--men, stars reindeer, hearts--cut into it

Black Pepper Cookies

It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.

Vegetable tempura of zucchini, beets, carrots, squash on a paper towel on a plate

Seasonal Vegetable Tempura

We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.