Recipes & Menus

In chef Matty Matheson’s riff on the Nashville hot fish sandwich, crispy golden fish fillets get smothered in a smoky chile butter and layered with onions, pickles, and cheese.

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

This luscious drink gives hot chocolate a run for its money. Really caramelizing the sugar keeps the drink from tasting cloyingly sweet. Add a glug of good rum or skip it as desired.

This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.

No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour. 

This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.

This cardamom cookie house is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper.

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.

These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.