Miss Lewis gives the option of roasting in the oven, and that’s what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin.

The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables.

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can—it's definitely worth the effort.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Kale and cauliflower get cozy in this gratin. The crisp, cheesy breadcrumbs and silky béchamel sauce are the perfect bedfellows for these vegetables.

Think macaroni and cheese—only ten times better. This sophisticated version combines Gruyère with parmesan, juicy poached chicken, and a crisp, cheesy crust.

We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.

We loved the surprising combination of blackberry and espresso. Each one really seems to deepen the flavor of the other.

They’re an untraditional pair, but Earl Grey’s subtle citrus notes really enliven the deep flavor of chocolate.