Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.
This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.
Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.
This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes by experimenting with different toppings and flavours.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.