Cooks' note:
• Beans, coconut, and mustard seeds may be prepared separately 2 hours ahead and kept at room temperature. Sauté beans with mustard seeds and sprinkle with coconut just before serving.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.