Serves 8

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa mak...

The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable. Slideshow: Ho...

Many cutting-edge mixologists are using siphons to create effervescent drinks. Here, club soda adds fizz to
 a citrus...

Mixologists are still reacting against too-sweet drinks. This spicy margarita combines three savory ingredients: jala...

Beer, an increasingly popular mixer, adds carbonation and a pleasant funkiness to cocktails. The apricot ale here off...

As America's barbecue 
obsession grows, 
people are looking for smokiness even in cocktails. This mezcal drink is a r...

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avoca...

Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose ...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes a...

This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to...

Daniel Humm’s terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Slidesh...

These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...