The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

Onion-rye flatbreads are a delicious cross between focaccia and Jewish pletzel.

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

The secret to this dish is perfectly golden garlic. Pale garlic won’t crisp properly while cooling, whereas overcooked garlic will be bitter.

Inspired by the 2001 German film Mostly Martha, Martha is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly...

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.