This shows just how perfumed basil is.

Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese. 

If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall. 

This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.

Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud. 


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Buckwheat not dead: Healthy grain can make earthy dessert

People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle. For Southern cook Sean Brock, the secret to getting a rich, earthy taste in savory and sweet dishes is buckwheat, the often-neglected ingredient that's become popular with cool cooks.