Kimchi fried rice (kimchi bokkeumbap) is a classic, delicious Korean way to use up leftover rice, vegetables and kimchi.
Recipe for individual spoonbreads – a cross between a souffle and cornbread that is popular in the American South.
Recipe for a baked egg dish with chanterelle mushrooms and chard. Creme fraiche gives the eggs a wonderful texture.
Chanterelle mushrooms are served with an unusual sauce made from the essence of corn kernels, and topped with an Asian pear slaw.
Perfectly fresh figs paired with ricotta, honey, lime zest, tarragon, saffron, and sea salt.
Shaved Summer Squash Composed Salad What if you picked the very best things from the last of your garden, or the farmer's market, and just…
Recipe for a quick and easy Mexican vegetarian dish of tortillas in a black bean sauce and filled with seasoned spinach.
Modern culinary techniques for infusing flavors and compressing melons adapted to the home kitchen and used to make a beautiful shiso sake first course.
Hot, sweet and spicy recipe for a Caribbean-inspired cabbage dish with an unusual cooking technique that starts with sugar and a mustardy hot sauce in the pan.
Ethiopian Ful Medames is the Ethiopian version of this delicious, inexpensive, vegetarian fava bean dish that is hugely popular throughout the Middle East.