Recipes that will satisfy any eater, from an ultrasimple black bean soup with crispy tortillas to fluffy lemon-ricotta soufflés.
Food & Wine
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Crunchy Baked Potatoes With Maldon Salt
Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes show it off to its best advantage.
This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?
To make these individual soufflés sturdy, Maria Helm Sinskey uses choux pastry (the dough for gougères and profiteroles) mixed with airy meringue and ricotta. While the inside is nicely custardy, the edges and sides are deliciously crisp. The soufflés, which have a lovely, not-too-sweet lemon flavor, can be served hot, warm, or cool, when they become like mini citrus cakes.
For the regal—and expensive—pork crown roast, F&W Test Kitchen Associate Melissa Rubel Jacobson replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust," she says
Slow-Baked Sea Bass with Egg Sauce and Garlic Foam
Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the on a frothy sauce inspired by aigo bulido, Aubrac patois for a simple garlic broth Michel Bras's mother used to make for him when he was sick.