Summer in a pie crust—leeks, corn, and basil come together in this easy-to-make savory tart.
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 orange and cream cake will remind you of a Creamsicle. Just one bite of the intense orange cake and orange-cream frosting is addictive. A great cake.
With its crown of berries, tart lime cream filling, and crunchy meringue base, this dessert looks like it could’ve come straight from a tony Paris patisserie.
This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkuk is an inheritance from Holland’s colonization of Indonesia.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
This goat cheese in phyllo dish is a lovely variation of a classic French salad. Serve it as an appetizer or late-night nibble.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.