Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Although we're fans of Irish coffee, this particular incarnation as a coffee ice cream sundae with a whiskey-spiked caramel sauce is insanely good.

There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best.

We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.

Meringue buttercreams are based on egg whites rather than egg yolks. They spread beautifully and hold up well. This one is flavored with orange curd.

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.

The flavor of this rich chocolate cake is terrific the day it’s baked but becomes even deeper over time.