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Side Dish (55)
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The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
The New York City–based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin.
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
This bright-tasting relish is one of our favorite uses for summer corn.
Whole pickled tomatoes are a perennial favorite in Russia.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.