Sweet, meaty sea scallops are best in winter. Buy “dry-packed” fresh scallops — anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black…
This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer’s delicious pickled mushrooms at Marlow & Sons, where it’s served simply as it is, with a drizzle…
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but…
There is an exciting new company in town and it’s called Little Lace Box!The Little Lace Box features a new accessory/product created by an up-and-coming designer sent directly to you every other month. Get…
Store-bought puff pastry makes easy work of this colorful tart, adapted from “The Modern Cook’s Year,” a vegetarian cookbook by the British author Anna Jones. When you’re rolling out puff pastry, thin flatbread or…
This famous egg salad sandwich is as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it…
A touch of fine cornmeal in the batter gives these waffles a delicious crispness. For a savory approach, they are embellished with smoked salmon, crème fraîche and caviar, perfect for a celebratory soiree, midnight…
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort…
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Dense, creamy and fudgy, this pudding is meant to be made in an electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings.…
I make this pizza often when I’m busy with university work. It’s simple, tasty, and easily multiplied.…
I came up with this rice bowl, which combines warm, comforting ingredients with fresh, bright ones to try and find a balance between the stick-to-your-ribs food I crave at this time of year and…
