Side Dish (18)
Main Course (17)
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
American globe eggplants may be substituted in this recipe—adjust the cooking time and the seasonings according to the size of the fruit.
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Loquats grow all over Turkey; late May is the height of the season.
The Japanese go to an izakaya, a small bar/restaurant, to drink sake, beer, and vodka-like shochu, and to snack on dishes like this one.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Layers of lobster, avocado, and mango create a tower of pure indulgence.
Toni Evins, Maida Heatter's late daughter, who lived on East 62nd Street in Manhattan, created this tart, sweet cake.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.