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Made with vibrant and floral soft-stick cinnamon, this flavor-packed and dense syrup (rich means a 2:1 ratio of sugar to water) is a great ingredie...
This recipe uses our Luberon N4 blend and Christian's dead-easy puff pastry method to make these flaky and airy herbed croutons. Because the herbs ...
When blended, Le Puy lentils turn into a hearty soup. You can make it as smooth or chunky, thick or thin, as you like. A dollop of yogurt sauce...
This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...
Growing up with a Japanese mother you learn about mottainai, the loose English meaning is "do not waste", though a more literal meaning includes "w...
A pudding-pancake hybrid with a strange name, this dish might have been inspired by the German Pfannkuchen but is definitely American. My version c...
This fresh take on a classic uses gin and genshu sake (a higher proof variant with lots of flavor), both from Akashi city in Hyogo, Japan. Vermouth...
This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the ...
This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delici...
I've been a big fan of this sauce ever since I first had it as a kid. Rich eggs and butter with the zip of vinegar and the sweet and mellow flavor ...
I love bread pudding but am not always in the mood for something sweet. This recipe is inspired by a dish I had in New Orleans, and by Lior's pkail...
Growing up in Minnesota there were always endless potlucks, sports team get-togethers, and social occasions that required bringing a dish to share,...
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