The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with sake, soy sauce, and ginger.

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.

This pea soup—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients.

Simple, tender buttermilk cake topped with a nice, sugary crunch.

A lovely accompaniment to flat cakes and other battered foods, this sauce can also be used to season fish, meat, vegetables, or tofu.(registration required)

Discover the secret ingredient that keeps this fried chicken light and crunchy. (registration required)

Koreans usually eat shrimp plain, grilled, or lightly salted. I’ve taken the basic idea and added spice to take the shrimp to the next level.(registration required)...