Cooking honey to the proper temperature guarantees the best flavor and texture in these Greek sesame treats. Greek Sesame-Honey Bars MAKES 32 bars WHY THIS
For perfect Italian zabaglione , we use dry white wine instead of sweet and fold in whipped cream for structure. Individual Fresh Berry Gratins SERVES
To make a composed and cohesive combination, we macerate fruit with sugar before pouring sparkling wine on top. Nectarines and Berries in Prosecco SERVES 6
A combination stovetop and oven-roasting method produces pears with deeply browned exteriors and great depth of flavor. Peaches and Cherries Poached in Spiced Red Wine
For intensely flavorful glazed peaches, we broil the fruit and then reduce the accumulated juice to make a thick syrup. Honey-Glazed Peaches with Hazelnuts SERVES
We simmer dried apricots in a bay- and cardamom-scented sugar syrup to rehydrate them and infuse them with flavor. Turkish Stuffed Apricots with Rose Water
A syrup made from water, sugar, and honey turns fresh apricot wedges into a traditional Greek sweet. Apricot Spoon Sweets MAKES 4 cups WHY THIS
Spiced chicken and a layer of almonds, cinnamon, and sugar give our Moroccan pie its trademark sweet-savory contrast. Chicken B’stilla SERVES 10 to 12 WHY
Sheets of phyllo re-create the texture of the traditional dough typically used in this savory Mediterranean pastry. Pumpkin Borek SERVES 10 to 12 VEG WHY
To prevent our traditional spanakopita from becoming soggy, we microwave and wring out fresh curly-leaf spinach. Spanakopita SERVES 10 to 12 VEG WHY THIS RECIPE