The addition of piquant and herbal flavors heightens the earthy taste of gold or silver tequila. Try this infused tequila as a solo shot or mixed with tonic water.
This rich bread pudding is a thick, moist, subtly sweet treat scented with fresh bay leaves that's delicious for either breakfast or dessert.
Read more about this recipe at Cook & Eat.
A quick sear in a little butter heightens the white nectarine's caramel notes, keeps raw flavors intact, and protects the fruit from discoloring, which means you can prepare this simple dessert ahead.
Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
To season this roast pork loin, you can grind whole seeds and bay leaf in a spice grinder or use ground spices.
These pickled quail eggs take a bit of effort. Teatro Goldoni chef Fabrizio Aielli serves the little gems with a dab of Taleggio cheese and a thin slice of raw tuna. They'd work well in salads, too.
Read more about this recipe at the Washington Post.
Simply cooked black beans are delicious wrapped in a tortilla, stirred into soups and vegetable dishes, and even by themselves as a side -- try them with a dollop of sour cream, a squeeze of lime, broiled with Monterey Jack cheese or sprinkled with fresh cilantro.
Chicken breasts, chard and a squeeze of lemon juice before serving transform plain old lentil soup into a one-pot feast.
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.
The flavor of orange is an unusual twist on your basic lamb chop, but goes wonderfully with the piney and fragrant fresh rosemary. Garlic, honey, and bay leaves round out the tanginess with sweet and pungent tones.
There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.
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