recipes

Grapefruit Macarons

High-quality grapefruit marmalade is a handy shortcut for the gooey filling in these macarons.
September 2008
recipes

Coconut Passion-Fruit Macarons

Passion-fruit curd and grated coconut add some tropical magic to these chewy delights.
September 2008
recipes

Pistachio-Cardamom Macarons

Contemporary Paris chefs use a lot of Persian flavors like cardamom, apricot, and pistachio, which we used here to modernize the classic macaron.
September 2008
recipes

Tuna Tonnato with Eggplant Salad

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.
August 2008
recipes

Beef Tenderloin with Smoked-Paprika Mayonnaise

Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.
July 2008
recipes

Chicken Tostadas

Once a way to make use of stale tortillas, tostadas are so good that it wasn’t long before people simply started using fresh tortillas.
July 2008
recipes

Fried Mozzarella with Arugula and Prosciutto

Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella.
July 2008
recipes

Mascarpone-Filled Cake with Sherried Berries

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
July 2008
recipes

Corn on the Cob with Chipotle-Scallion Butter

If you’ve got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.
July 2008
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