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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

Stracciatella Tortoni Cake with Espresso Fudge Sauce

You’ll turn up your nose at plain old chocolate chip ice cream once you try this cool, stracciatella-flavored concoction.
June 2008
recipes

Lemon Crostata

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.
April 2008
recipes

Angelo “Squatty” Coschignano’s Meatballs with Billy’s Sauce

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.
April 2008
recipes

Profiteroles with Coffee Ice Cream and Chocolate Sauce

Leave it to the French to come up with the classiest way of doing an ice cream sundae.
March 2008
recipes

Rack of Lamb With Swiss Chard

Your subconscious will register “early spring” with this combination of double-thick lamb chops and earthy, grassy Swiss chard.
March 2008
recipes

Chicken Tagine with Apricots and Spiced Pine Nuts

We found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.
February 2008
recipes

Clay-Pot Miso Chicken

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation.
October 2007
recipes

Double-Chocolate Sandwich Cookies

These sandwich cookies, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than the supermarket version.
December 2007

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