Oloroso sherry and cognac add a little zing to a classic whipped dessert–try adding a little raspberry purée or a few chopped white peaches. See the recipe for Syllabub »
Heaven and Hell Cake
Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André Baranowski
Japanese-Style Linguini with Clams
This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta. The mushrooms and seaweed lend the umami notes provided by pancetta in the original dish.
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a “madame” when a fried egg is placed on top.
Chef Jasper White’s lobster salad, a version of New England’s lobster roll filling, gets crunch from scallions and cucumber.