Featured by Tammie Teclemariam
The 3-ingredient “Mother Sauce” of the Italian pastry kitchen.
Zabaglione Pavlova with Pineapple and Black Pepper
Alternating layers of frothy custard, crisp meringue, and silky whipped cream make the ethereal base for this tropical show-stopper.
Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal
The unfussy “chef’s dessert” comes together in minutes.
Moscato by Another Name Is Not as Sweet
An ancient Egyptian grape best known for its use in sugary dessert wines is the star of some of Sicily’s finest dry whites.
Meatball Couscous with Raisins and Zibibbo
Tunisian tabil and Sicilian moscato are at the heart of this sweetly aromatic stew.
Rye Crêpes with Black Plum Flambée
Light up the eau-de-vie.
Plum Flambée Is a Fragrant, Fleshy Ode to Eau-de-Vie
Light up the night with this simple summer dessert.
Make Your Scallops Sing with a Shot of Mezcal
This savory ancestral spirit lends its smoky complexity to seafood in this refreshing aguachile.
This Is What Your Mussels Have Been Missing
Shellfish shines when finished with a fragrant French anisette.
Scallop Aguachile with Mezcal and Pumpkin Seed Oil
Replace traditional green chiles with the peppery heat of agave spirits in this refreshing riff on the coastal Mexican classic.