Recipes selected from the kitchen and worth putting at the front of the cookbook.
▶Tender, lightly crispy beef tossed in a glossy sweet-and-savory sauce with garlic, ginger, and plenty of green onions.
▶A deeply caramelized top gives way to a silky, custardy center with layers of cream cheese, goat cheese, and heavy cream. Baked hot and fast, this Basque-style cheesecake is rich, tangy, and dramatically different from a classic New York cheesecake.
▶Sweet coconut-infused sticky rice is paired with ripe mango and finished with a lightly salted coconut sauce. It’s a refreshing Thai dessert with a rich, tropical flavor that works especially well in summer.
▶Ripe plantains turn golden and caramelized in just a few minutes of frying, with crisp edges and a soft, naturally sweet center. Serve them warm alongside a Caribbean meal or enjoy them on their own as a simple snack.
▶Slow-cooked yellow cornmeal turns into a smooth, comforting polenta finished with butter, white pepper, and Parmesan. Serve it soft and creamy right away, or chill the leftovers and crisp them into golden polenta cakes.
▶Arborio rice slowly absorbs hot stock, white wine, and the flavor of sautéed mushrooms and shallots until it turns creamy and velvety. Parmesan and chives finish it off with a savory richness that makes it feel special without being complicated.
▶Brown lentils simmer with tomatoes, carrots, celery, onion, oregano, and spinach for a simple, satisfying soup with plenty of texture. A Parmesan rind adds extra depth while keeping the dish wholesome and straightforward.