With one simple cake, two fabulous frostings, and endless flavor variations, impressive layer cakes are easier than you think
Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you…
Scallops add welcome richness to a brightly flavored main-course salad.
Unlike most cocktail recipes, this one’s designed for two. However, if you’d like to mix one up for yourself when you’re flying solo, just split the ingredients in half.
Serve the purses as an appetizer, or serve in a folded crêpe with a salad for lunch or a light supper.
Classic oysters on the half shell are given an update here, bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood…
Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…
Arnold Palmer famously drank a combo of iced tea and lemonade. Adding juicy stone fruit makes it an especially summery treat.
This simple side is a feast for the eyes as well as the palate. Use whatever tender herbs you have on hand. Parsley and cilantro make fine substitutions for mint.
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