Mushrooms are also a good source of umami—often called the fifth taste—and searing accentuates the effect. Combined with other umami-rich ingredients, this sauté is good enough to eat without the meat.

This is the most downloaded recipe on the DxD site. Why? It has all the benefits of spatchcocking with almost none of the effort.

When you make French toast in a casserole it becomes a cross between bread pudding and the classic brunch dish. It also becomes twice as delicious.

What makes this the freshest is that it starts with raw spinach that reduces in the roux to add flavor to the cream for a brighter look and taste.

Fresh fruit and vegetables and a lively balance of sweet, acid and fat are emulsified with a traditional secret ingredient.

You might never gets that shrimp and grapefruit go so well together, but this salad is a perfect combination of sweet, tangy, and creamy.

These cookies combine macadamia nuts and two kinds of chocolate chips to raise the bar to a ”higher“ level.

Chopped liver is the classic European Jewish appetizer, often served with challah or lettuce and tomato. It shares a lot with French pâté, but probably wouldn’t be caught dead in a bistro, preferring to reside in a deli in Queens.

Inspired by a recipe from Crisfield’s in Maryland, these Crab Imperial stuffed shrimp combine everyone’s favorite crustacean flavors into one fantastic entrée.

Duck breast combines the richness of the ruby meat with the crunch of crispy fried skin. The cherry sauce is perfect for highlighting both the distinctive skin and flesh combination of the duck.

Everyone loves stuffing and everyone loves muffins—why not put them together?

The secret to super-crispiness is extracting as much liquid from the grated potatoes as possible—not with a squeeze, but with a twist.

Swordfish should be treated more like a steak than a fish when cooking, but the lively coulis is what makes it zing.