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4 to 6 servings A classic fisherman’s stew from San Francisco. For the yield listed, choose clams or mussels, not both. If Dungeness crabs are not…
4 servings Many Iranian dishes rely heavily on sabzi, or fresh herbs. This stew is no exception. Do not be tempted to scrimp on the amount of dill here…
4 servings Sometimes cooking steel-cut oats in the morning can be a little too much to ask. With this method, you are doing your future self a favor: All…
A rich, flourless chocolate mousse cake with a bittersweet truffle intensity. This elegant dessert is perfect for chocolate lovers.
A rich and warming Brazilian-style hot chocolate made with strong coffee, half-and-half, and a hint of cinnamon.
2 servings As with pad Thai, if you wish to make this for more people, use two pans to avoid crowding. If desired, substitute 12 ounces fresh rice noodles…
About ½ cup Here, the heat of the warmed butter cooks and thickens the egg. While much easier, the blender method results in a slightly pale and less…
6 servings For a different flavor profile, top these with lots of butter, some brown sugar, nutmeg, and pecans or black walnuts, and replace the sherry…
About 1 ½ cups This French classic is marvelous with salads, vegetables, cold meats, French Fries, or fried fish and shellfish.
Bear Claws are a sweet pastry made with Danish dough, filled with a walnut-date mixture, and glazed with sugar. They are baked until golden and optionally…
A simple bourbon cocktail with dry vermouth and a lemon twist, served chilled.
A chilled borscht made with tomato juice, beets, and cornichons, garnished with hard-boiled eggs, sour cream, and fresh herbs.
Homemade corn tortillas made from masa harina, salt, water, and oil. They are soft, pliable, and perfect for tacos or as a side.
One 13 × 9-inch cake; 16 to 20 servings This sweet, moist cake with its unusual brûléed topping is an excellent potluck companion. Make it a day or two…
A comforting matzo ball soup with fluffy matzo balls made from eggs, chicken fat, and matzo meal, served in a flavorful chicken broth.
A simple Vermont maple candy with a fudge-like texture, made from just maple syrup and a bit of butter or oil.
Twelve 3 × 2 ¼-inch bars Many a copy of Joy has been sold on the strength of this recipe. Preheat the oven to 350°F. Grease a 9-inch square baking pan and…
Two 8- or 9-inch round layers The batter rises higher in 8-inch pans than in 9-inch pans, but the latter is fine if you don’t mind a cake with 1-inch-high…
A creamy macaroni salad with bell peppers, peas, carrots, and red onion, dressed with a coleslaw-style dressing or Alabama white barbecue sauce. Perfect…
4 servings Similar to paella, but made with short, toasted noodles instead of rice. This version is a simple one, but you can dress it up by adding…
A sweet noodle kugel made with creamy cheeses, egg noodles, and a crunchy cinnamon-walnut topping. Perfect as a side dish for holidays or family…
8 servings A classic treatment for mature turnip and collard greens, though any green—tender or tough—is excellent cooked in a rich ham stock. In the…
6 to 8 servings This recipe makes a rich ginger syrup that you can keep on hand for making one glass of ginger ale at a time. To make ginger ale for a…
10 to 16 servings For feeding a crowd, you can special order a whole “packer” brisket, which weighs 10 to 15 pounds and serves at least 12. Smoking whole…
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