This pancake-like batter bakes up airy and eggy for a perfect clafoutis.

Easy-peasy duck skewers that get brushed with a sweet-hot glaze of sriracha and honey.

Grated zucchini and panko make these meatballs moist and tender, while a zingy feta dressing makes them extra delicious.

Like a cross between Persian tahdig and Italian risotto.

Eggplant “cups” are filled with a savory mixture of pork seasoned with miso, ginger and sake.

When Zoe Francois calls this plum cake her favorite recipe in her new cookbook, you know you have to make it.

Honeydew goes savory, spicy and extra refreshing in this Vietnamese-style salad.

Braised cabbage with tomatoes and fish sauce — a simple, flavorful recipe from a compelling new book, “Black, White, and The Grey.”

Not candy-sweet, but possessed of an incomparable savory depth. Best yet, your oven does all the work.

It looks like flank steak, but is far more tender. And it gets unbelievable flavor from being marinated in espresso.

Crunchy, flaky and tender, these biscuits are made with Italian 00 flour.

A slushie cocktail to beat the heat that’s made with coconut water and fresh thyme leaves.

It’s like a giant version of a Portuguese custard tart. Recipe from the Michelin-starred Mister Jiu’s.