Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season.

Apple Crisp with Oatmeal Streusel

A classic pairing of a buttery, crunchy oat topping and tender apples.

Pan Bagnat

The original tuna sandwich.

Eggplant Parmesan

Caprese salad meets crispy fried eggplant.

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise.

Spinach with Raisins and Pine Nuts

An addictive mélange widely used in Catalan kitchens.

Pork Chops with Cherry Sauce

Spice-rubbed meat with sweet cherries in an easy, quick preparation.

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes.

Croissant and Armagnac Bread Pudding

Extra rich from the croissants, turn to this dish for a weekend brunch or a satisfying dessert.

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour.

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish.

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers.

Candy Bars Worth Crossing State Lines For

A field guide to great American treats.

Bad Expensive Tea

This week’s mission: a fruit-flavored party drink and classy tea bags.