Crisp and somewhat bitter when raw, Belgian endives develop a mellow, slightly nutty flavor when cooked. Pair them with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that's sure to become a weeknight favorite....
Pumpkin seeds are an optional topping here, but they add a nice crunch....
One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to the filling....
With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame....
In Spain, slices of this sweet fragrant paste, called membrillo, are served atop wedges of rich Manchego cheese as an hors d’oeuvre. Try it with goat cheese as well—or just put it out for breakfast in place of jam. ...
Salty ham, buttery cheese, and rich almonds play up the delicate sweetness of the honey-poached quinces in this sweet-savory salad. For the best results, use Marcona almonds, which are fried salted almonds imported from Spain....
Here, pickled fennel brightens up a simple weeknight pork chop supper. Serve with sautéed spinach or chard....
An unexpectedly delicious combination of nutty Gruyere and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two....
With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps them moist for up to 5 days....
Banana leaves add a tea-like herbal note to the pork. The accompanying sauce, called manchamantel (or “tablecloth stainer”), is a specialty of Oaxaca, Mexico, and combines the sweetness of banana with smoky chiles, earthy pine nuts, and fragrant spices. Serve this pork as a taco...