Recipes

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. “It’s really nutty and comes out a lot creamier,” Mr. Link said. Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

This showstopper of a dessert is everything traditional s'mores are – chocolatey, gooey, crunchy – in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection. Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children. Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

Christine Muhlke

Christine Muhlke · NYT Cooking

This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining. Christine Muhlke

Christine Muhlke · NYT Cooking

Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too. Christine Muhlke

Christian Reynoso · NYT Cooking

Reminiscent of a classic bagel with lox, this quick and convenient tart is made with buttery, flaky store-bought puff pastry for a no-rolling-necessary appetizer or light yet satisfying meal. A schmear of sour cream is added after the pastry is baked, followed by smoked salmon and toppings boasting of nothing but freshness: crisp cucumbers, pickled onion, briny capers and fragrant dill. Altogether, this smoky, creamy tart is a surefire hit for any gathering.

Christian Reynoso · NYT Cooking

Imagine tender, sweet shrimp ensconced in a crisp and airy tempura-like batter. Now envision those shrimp lying on a warm tortilla topped with fresh cut cabbage and a smoky-spicy drizzle of chipotle crema sauce. These tacos are not just a dream: This coastal delight can be found, just like some of the best fish tacos, along the main Mexican Pacific coast and Baja Peninsula, but you can also make them a reality at home. The toppings can vary, so add sliced or smashed avocado, spicy pickled onions, salsa macha or any other salsas you may prefer.

Christian Reynoso · NYT Cooking

Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too. If you happen to have some leftover chicken or turkey on hand, this would be a fine use for it.