It's all about the sauce in Cod Basquaise. Tips on a secret ingredient to make a crispy skin. Can't resist making and eating these buttery lemon madeleines. Shudderingly delicious! The sunny yellow of zucchini blossoms and the runny yolks make perfect company. Don't know what to do with a whole fish, wrap a foil around it and go from there. Ginger beef satay with charred Asian vegetables. Street food at its best! The most delectable and stunning tomato and tuna cake. Must try! Homemade Chinese steamed bun Momofuku-style stuffed with duck confit, cucumber and green onion. You can't stop eating it. Combining grains, root vegetables and pomegranate seeds in one bowl, a winner! The Honeynut squash is a small victory for vegetables breeding and a big win for food lovers. I roasted honeynut squash with chestnut, cinnamon and fresh bay leaves. The holey grail of open-crumb and crusty artisanal breads. The ultimate! "Modernist" chocolate cherry sourdough bread. Or cake? No sugar is added; sourdough colony working its magic. There is a sourdough as well as a yeast-based version of this five-grain bread. Flavorful, crunchy and healthful. All the reasons to make your own bread. This le grand aïoli celebrates the end of summer in an eye-popping and brilliant way. A birthday chocolate soufflé cake from Eric Ripert’s Le Bernardin Cookbook.