This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Water buffalo yogurt is richer than the conventional kind.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.