Recipes

Poached pears are a great seasonal dish, there’s something about them that makes people think you really know what you’re doing—especially if you refer to them as Poire à la...

The Brie melts into the broth, leaving the Parmesan to broil to a nice golden brown.....but the Brie created a creamy broth, and for my taste—and my guests—was just awesome....

This came together from a compilation of other stews and recipes. This is great company stew. Guests are always amazed at the flavor.

This recipe by Wave at The W Hotel executive chef Kristine Subido was used for the first Spice House/Wave cooking class.

I have been making this for years. I finally quantified it so that others could enjoy this lovely dish.

You can use any kind of vanilla bean for this, but Tahitian is particularly nice.

If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French madeline molds, I recommend that you go 21st. Century...

This recipe come to us courtesy of Ina Pinkney, one of our favorite Chicago chefs. She says: "Spawned on the Riviera, Ratatouille is a wonderful vegetable mixture that can be...

I started serving this at brunches with the girls. It instantly turned into a hit. It makes a great appitizer, and compliments any light meal. The best part is, it's...

After searching all over for "the real scone recipe" I synthesized my own. It lends itself well to personalizing with your own additions: sweet spices, dried fruits, peels, extracts, almost...

This recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called...

Simple but very tasty.