Recipes & Menus

While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It’s an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives.

If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. 

Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is the perfect combination of sweet and salty.

This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple days.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

Use the best balsamic you can afford for this simple yet refined appetizer. 

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.