Skip to main content

Beverages

Melon and Berries Steeped in Red Wine, Sauternes, Basil, and Mint

The steeping liquid needs to chill for at least 4 hours, so plan accordingly.

Baked Pears with Vanilla Mascarpone

Bosc pears must be very ripe; Anjou, which are juicier, can be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.

Crêpes Suzette

Beer, traditionally found in this dish, ferments the batter and adds flavor.

Brown-Sugar-Spiced Red Cabbage

This recipe can be made a day ahead and refrigerated; reheat before serving.

Braised Apples with Saffron and Cider

This recipe can be made a day ahead and refrigerated; reheat before serving.

Miso-Glazed Eggplant

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

The Best Onion Rings

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

White Asparagus with Hollandaise Sauce

White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

Steamed Striped Bass and Shiitakes with Edamame

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

Baked Flounder with Onion and Lemon

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

Beer-Battered Cod

Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
108 of 457