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Agar flakes, available at most natural foods stores, are the secret ingredient in this bizarro take on guacamole
Coco Cola
The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness
Chocolate Tart with Candied Clementine Peel
Tender candied clementine peel adds citrus flavor, evoking the taste of chocolate-dipped candied orange peel
Foie Gras Toasts with Sauternes Gelée
These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh
Red Wine Caramel Apples
Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples
Vinegar-Glazed Grilled Chicken Livers and Onions
Grilled red onion wedges and tender little chicken livers are glazed with a Spanish-influenced sweet-and-sour sauce
Caviar and Salmon Blini Tortes
Trout roe has the perfect pop and brininess for these classic caviar blini tortes that stack fresh flavors and colors for a bite that looks as good as it tastes
Mustard Caramel Crunchies with Chocolate Glaze
The saltiness and crunch of pretzels pairs perfectly with mustard and with dark chocolate, so why not both at the same time?
Passion-Fruit Gelées
These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor
Shirred Eggs with Pesto
Shirred eggs belong in everyone's brunch repertoire—served in individual ramekins, they look elegant yet require almost no work at all
Tarte Tatin
Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be irreversible disasters. Behold the Tarte Tatin
Baby Greens with Roasted Beets and Potatoes
Salad in blossom: Nasturtium petals, the color of the ever-present Scandinavian sun, top off a mix of tender greens and roasted potatoes and beets
Chocolate-Covered Raspberry Truffles
These truffles are a great homemade gift. Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe
Jong-Gol (Korean Mushroom and Beef Hot Pot)
Flavor and spice combine in this one-pot meal starring tender slices of beef, mushrooms, carrots, and scallions soaked in a rich broth
Dutch Baby with Lemon Sugar
A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's
Twelve-Layer Mocha Cake
In this elegant European-style cake, thin layers of different flavors come together in each bite
Black and Orange Halloween Pasta
We guarantee you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared
Bomboloni with Three Sauces
Bomboloni are the new It item on restaurant menus these days, and you'll instantly understand why when you taste your first
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