Jacques Pepin Oysters Rockefeller

Oysters Rockefeller

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.

Chocolate Torte

Chocolate Pecan Caramel Torte

This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!

A copper pot of bacalhau a Bras--or Portuguese scrambled eggs, salt cod, potatoes, onions, olives, and parsley

Bacalhau à Brás

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

Honey Caramels

Honey Caramels

Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.

Baos

Baos

Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.

Glass of lavender honey ice cream, in a purple cloth with lavender sprigs

Lavender Honey Ice Cream

Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.