Recipes & Menus

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

To create the fluffiest, most pillowy Buss Up Shut, Ramin Ganeshram took a deep dive into the version she’d included in her cookbook, Sweet Hands. Here, she shares a few tips for making great roti.

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

Holidays tend to involve some effervescent fun, and we are celebrating while sticking to our sugar-free ways throughout the season. We created this Spiced Pear and Bourbon cocktail that will be perfect for any holiday, celebration, or chilly Tuesday evening. The spiced pear syrup is the star of the show and starts with a high-quality pear juice simmered with ginger, cinnamon, and a hint of cloves.  As a sweetener for the syrup we like to use Swerve because it measures just like sugar, so it’s easy to use in any recipe. In this cocktail, we went for Brown Swerve to really help add a rich caramel flavor that marries perfectly with the pear and warm fall spices. The final cocktail only has six carbs per serving but is still bursting with flavor! We hope you like it! It’s Peary good.

When the weather turns crisp and cool, I crave a house that smells like autumnal, warm spices. This sesame oat apple crisp fits the bill perfectly. The topping is studded with sesame seeds and rolled oats, giving this crisp a delicious nutty aroma and perfectly chewy texture. It's filled with the season’s best apples and tossed with Swerve (my go-to alternative sweeteners when I want to add flavor without the carbs and calories), warm spices, and lemon juice, creating a marriage of salty and sweet, nutty and delicious.

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

Here is my super bougie restyling of an everyday Ghanaian hot chile condiment. My bet is that once you’ve made it, you’ll be shouting at your West African friends because no one told you about it before. Until now, you thought XO sauce solved everything. Until now, you thought sambal belacan was the only smoked fish dip the world needed. But now, you’ve realized: I Shito, therefore I am. This recipe is luxurious, it is decadent, it is rich and textured for lavish enjoyment. Right here is where hot pepper sauce dreams comes true.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing.