New York Magazine

An ideal application of the cabbage with a name that not only evokes the sound of the stuff cooking in the skillet but also that of a gurgling, postprandial stomach.

What could be a more satisfying beach meal than codfish fried in Pilsner beer batter.

The chef wanted to turn mincemeat into a sauce rather than a pie filling so he took the same mix of fresh fruits and spices and substituted beef stock for the beef.

The chopped leaves and blossoms of these flowers go into this chosen condiment for crab salad—reserve a few flowers for garnish.

Bass has devised a summer salad that artfully blends the raw and the cooked (roasted Japanese eggplant and fresh tomatoes).

Moist sponge cake is soaked by a sticky sauce of brown sugar, butter, and rum.

Slices of brioche toasted with cinnamon butter divide fluffy creme fraiche yogurt topped with berry compote.