About Tessa Kiros

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

A sweet something that evokes the memory of travels to Greece. Or the bulk bins of ’70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.

Translated literally as rice noodles and beef, bun bo is a Vietnamese classic in which what you’re promised is what you get…and a heck of a lot more given its layers of nuanced complexity.

This is essentially orange-glazed duck with the crispiest skin you’ve ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.

This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.

Weird, we know. But it uses up all that leftover celery languishing in your veggie bin. And it goes SPECTACULARLY with cheese. You’re welcome.

A French approach to rib eye infused with butter and Cognac that’s embellished with a quick pan sauce that’s both classic and classy. Voila.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

This brash and boozy sorbet is just what we crave come summer. It’s sorta the sorbet equivalent of an after-dinner digestif. Opa!

This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.