Recipes & Menus

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

The Clover Leaf is a floral, fruity, and sweet gin drink, made with grenadine, lemon juice, and egg whites, which has the taste and texture of berry cream soda.

This almond biscotti recipe gets oomph from a splash of brandy.

Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

Deep, rich dark chocolate, milky white chocolate, and sharp peppermint come together in a gift-worthy brownie.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.