This is a beloved family favorite, passed down from my aunt to my mom, and now to me: Asian-style wings with bang bang sauce. They’re sticky, sweet, savory, and packed with garlicky heat. And while they take a minute to come together, they’re more than worth the wait.

Isabelle Jardin alongside the beauty shot of her family Asian-style wings.

Aunt Debbie’s Chicken Wings

These cupcakes are everything I want in a spring (or Easter) dessert—light, fruity, and a little unexpected. The base is a tender coconut cupcake, topped with a fluffy coconut cream cheese frosting, a spoonful of not-too-tart passion fruit curd, and a halo of toasted coconut around the edges. 

While there are multiple components to these cupcakes, you can make both the curd and cupcakes ahead of time, then quickly assemble them the day of. They’re great for Easter brunch (especially since they resemble little eggs) or if you just want something bright and bakery-worthy for spring. 

If your cream cheese isn't super softened, you can microwave it for a few seconds. This will ensure it's soft enough to combine into the frosting quickly without having to whip it too much. 

If you don’t have piping bags or a piping tip, spoon the frosting onto the cupcakes then use a spatula to smooth it out. 

To toast coconut flakes in a skillet, add them to a dry pan over medium-low heat and stir frequently until they’re golden and fragrant, about 3 to 5 minutes. Once toasted, immediately transfer them to a bowl to cool.

 Toasted Coconut Cupcakes with Passion Fruit Curd 

The idea for this Bananas Foster Coffee Cake came to me while brainstorming simple Easter recipes. After asking around the office, it was clear that coffee cake is an Easter brunch favorite—and since banana bread is always a hit, I figured, why not combine the two? I know I’m not the first to do it, but I wanted to take it a step further by incorporating the rich, caramelized flavors of Bananas Foster. The banana cake batter gets a splash of dark rum for depth, and while walnuts are the more traditional choice, I swapped them for chopped hazelnuts in the streusel.

Most coffee cakes rely on sour cream or yogurt for moisture, but I skipped it here—ripe bananas do the job just as well, keeping the cake soft and tender without the extra dairy. I also go heavy on the streusel, but if you prefer a thinner layer, you can easily halve it. 



Bananas Foster Coffee Cake 

Poached pears are one of the easiest and most delicious desserts you can make, and the perfect way to celebrate what I believe to be an underrated fruit. The flavor combinations are endless, but for this recipe I’m opting for white tea as the base of the poaching liquid. The pears are great on their own, or even chopped up and added into other desserts. They do pair particularly well with this super flavorful Almond Crème Anglaise, the classic French dessert sauce amped up with toasted almond flavor. Optionally, for presentation, feel free to trim the bottom of the pears so they have a flat surface to stand on. This will make for a more dramatic presentation. 

White Tea Poached Pears with Almond Crème Anglaise

Disco Fries are a New Jersey diner classic, and while many spots opt for frozen fries and canned beef gravy, the best versions are made from scratch. This regional classic is like Canadian poutine’s evil American twin, essentially just swapping out the squeaky cheese curds for melty mozzarella, and it is one of those simple dishes that is more than the sum of its parts. Certainly, if you’re in New Jersey, just head on over to your favorite diner. For the rest of us, here’s the recipe.

Disco Fries

For those craving the vibrant flavors of a Louisiana-style boil but finding themselves far from the source, a Cajun shrimp boil offers a fantastic alternative to its more famous crawfish counterpart. While crawfish boils are a beloved tradition, particularly during crawfish season, they can be challenging to replicate outside of Louisiana due to the availability of fresh crawfish. Shrimp, on the other hand, are readily accessible year-round in most regions, making a shrimp boil a much more practical option. A shrimp boil brings the same spirit to the table, with tender shrimp, flavorful andouille sausage, sweet corn, and perfectly cooked potatoes all mingling in a potent Cajun broth.

Cajun Shrimp Super Boil

The funny thing about cuisines from hot countries is the amount of soups and stews you can find in them. It isn't uncommon to eat a big bowl of steaming hot soup on the hottest day imaginable. Some say it actually helps to cool you down, but I think it's because it's a one pot meal. It's easier to just set and forget, ultimately allowing the chef to spend less time working over a boiling hot pot. I, like many third culture kids, could be found having a hot bowl of soup in the middle of a heatwave. This has become a big inside joke in these communities, and ultimately a big source of comfort. My favorite was always this beef noodle soup that I so fondly remember eating in my grandmother's house. Tough cuts of beef are simmered until they barely hold their shape, starchy Caribbean root vegetables added heartiness, and rounds of corn on the cob added sweetness (the part everyone would fight over). The vegetables you add to this are completely up to you, with some people opting to add green plantain or even just potatoes. 

Sopa de Res y Fideos (Puerto Rican Beef Noodle Soup)

Stephanie Bonnin (@latropikitchen) brings an artist's touch to the expressive flavors of the Colombian Caribbean. Growing up in Barranquilla, she learned how to make Arepas de Huevo from the hardworking women who made hundreds a day in streetside kiosks — golden pockets of crispy cornmeal filled with a perfectly cooked egg. When she joined me in the Test Kitchen, I was eager to learn her techniques, especially the way she fills and fries the arepas without rupturing the egg. 

While traditionally made with maíz peto (hominy), this recipe uses readily available masarepa, a pre-cooked cornmeal flour, making it easy to recreate at home.  For a taste of Stephanie's signature touch, seek out heirloom blue cornmeal and duck eggs, as she uses in the arepas she serves at her pop-ups.

In return, I shared my own recipe for Arepas de Coco, the slightly sweet coconut arepas I fell in love with in Puerto Rico. Sharing these arepa recipes with Stephanie, each with its own distinctive character, highlighted the beautiful threads that connect our seemingly different corners of the Caribbean. It's a reminder that food can bridge any distance. 

Arepas de Huevo by Stephanie Bonnin (Colombian Egg Stuffed Arepas)

Ensalada de Coditos, or macaroni salad, is probably one of the most recognizable dishes for those unfamiliar with Puerto Rican food, which makes since it most likely made its way to the island by way of home economics teachers from the United States in the mid-20th century. Diced bell peppers, onions, and ham get tossed into cooked macaroni (which I like to boil with chicken bouillon for extra flavor). Hard boiled eggs, mayo, white vinegar, and whatever seasonings I have on hand. You of course need to make enough to feed an army since it tastes better the longer it sits.

Ensalada de Coditos (Puerto Rican Macaroni Salad)

One of my first jobs in the food and beverage industry was as a scooper and barista at Van Leeuwen Ice Cream’s first brick and mortar in Greenpoint, Brooklyn. At the time, Van Leeuwen was still a very small company with only three ice cream trucks and one store. Today, Van Leeuwen Ice Cream is one of the most recognized names in ice cream in the country. My old boss, Ben Van Leeuwen, stopped by the Food52 Test Kitchen to show me how to make a very special Hanukkah flavor with a few unexpected savory ingredients.

Latke Ice Cream by Van Leeuwen 

This recipe is involved but not as difficult as you might expect. It's perfect for a weekend project or holiday celebration. It's also rich, tender, salty, and delicious. This technique uses no additional duck fat, relying only on the fat that renders out of the legs while cooking. Making crispy roast potatoes in that leftover fat is a must. 

Duck Confit with Duck Fat Roasted Potatoes

This classic Finnish seafood soup somehow straddles the line of being hearty and comforting while also being light, bright, and refreshing. Do not skip the flurry of dill that comes at the end. These are flavors that know each other well, but the final hit of fresh herbs, along with that hint of allspice, ties everything together to make this soup truly greater than the sum of its parts. For a thinner, lighter broth, some recipes skip the cornstarch slurry. I’ve included it in the recipe below, as I like a thick chowder, but feel free to leave it out to your preference. 

Lohikeitto (Finnish Salmon Soup)

This is my nod to the Italian-American tradition of the Feast of the Seven Fishes which takes place on Christmas Eve. This dish is ridiculously simple and comes together with just a handful of ingredients. My version features a robust, chunky marinara that isn't fussy at all. The mussels steam right in the marinara itself and gets finished with a heavy dusting of garlicky fried breadcrumbs (because you better not let someone's Nonna catch you adding cheese to a seafood dish!) Linguini or bucatini would make a delicious bed for this marinara, but some good crusty bread on the side would do the trick as well. 

Spicy Mussels Marinara

This Arroz con Dulce is a love letter to my Abuela Nerida and a taste of Puerto Rican Christmas. It starts with a fragrant "té de especias" – a spiced tea of ginger, cinnamon, star anise, and cloves. The rice simmers until creamy and tender, then it's sweetened with cream of coconut and sugar. If you don't like raisins, I encourage you to give them a chance after having soaked them in rum. 

Arroz con Dulce (Puerto Rican Rice Pudding)

I love Moroccan and North African food as a whole. It's sweet, savory, smoky, spicy, warm. This Cornish game hen tagine with olives, dried apricots, chickpeas, preserved lemons, harissa, and a lot of warm spices feel special. Everything cooks together beautifully right on the stovetop, but this could also go into the oven as well. Serve this over some couscous and you are set!

Cornish Game Hen Tagine

This recipe is part of my neverending crusade to bring widespread awareness to the cuisines of New York State. Buffalo wings, beef on weck, garbage plates, I’ll try to get to all of them one day. For now, you should know that Utica is a small city in Central New York at the base of the Adirondack Mountains, and you see this dish on menus all over the area. Since adding it to my repertoire, it has become a regular weeknight meal, for the simple fact that it is super customizable and far more delicious than the minimal effort it takes to make. For a heartier meal, feel free to add some cooked or canned white beans beans or, more traditionally, cubed potatoes.

Utica Greens

"Milk chocolate doesn’t get enough love, and this recipe is here to change that. This no-bake tangy chocolate pie is a perfect dessert in my book: highly shareable, easy to transport, and incredibly delicious. It starts with a crunchy chocolate cookies crust filled with a salted, milk chocolate mousse. The sour cream tames the whipped cream’s richness and creates a smooth mouthfeel and subtle tartness to every bite, while the salt brings out the sweetness of the chocolate. You don’t have to stop here: add a dusting of malt powder to the mousse for a malted chocolate pie, or, if mint-chocolate-chip ice cream is up your alley, flavor the mousse with a dash of peppermint extract and embrace the classic combo." - Carolina 

“Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: by Carolina Gelen, © 2024. Published by Clarkson Potter.

Easy No-Bake Milk Chocolate Pie by Carolina Gelen

I firmly believe that everyone should have at least one really good from-scratch cookie recipe up their sleeve. While my pursuit for the perfect chocolate chip cookie recipe will most likely be a lifelong endeavor, I'm incredibly fond of this chocolate-dipped version I came up with while experimenting in the test kitchen.

The browned butter adds a deep, nutty complexity, especially with the help of the extra caramelized milk solids from the milk powder. What truly sets these apart is the dip. Inspired by the black and white cookies I grew up eating in New York City.

Of course, this recipe is incredibly versatile. If you're craving a more traditional chocolate chip cookie, simply fold the chocolate chips into the dough and skip the dipping step. The sprinkling of flaky salt at the end is a non-negotiable.

Browned Butter Chocolate Dip Cookie

Tarte Tatin, in my mind, is a cook’s dessert. It’s endlessly riffable—and pretty forgiving to those with a tendency to eyeball in the kitchen. In this version, figs take the place of the more classic apple and the base caramel is kicked up a notch by adding blood orange and an infusion of rosemary. 

Don’t be fooled by the serving size. While you can get four appropriate slices out of this size Tarte Tatin, you’re more likely to find me eating one all by myself. To ensure an extra flaky crust, put the butter and water into the freezer for 10 or 15 minutes before assembling


Fig Tarte Tatin with Blood Orange and Rosemary

Pasteles, a labor of love, are similar to Mexican tamales but made with a masa from either a combination of tropical root vegetables, like taro, pumpkin, and green bananas, or simply just yuca. This savory dough is carefully layered in banana leaves and filled with stewed pork. Some families also fill the pasteles with garbanzos, pimento-stuffed olives, and sometimes raisins. These bundles are tied with string, boiled, and shared generously.

Pasteles de Yuca

This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful.  Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth.  Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules (pigeon peas) offer a subtly sweet, earthy counterpoint.  With its layered flavors and satisfying textures, this dish embodies the heart and soul of Puerto Rican home cooking.

Arroz con Gandules

Growing up, the aroma of pernil always meant a celebration was underway. This classic Puerto Rican roast pork takes a little time, but the result is worth the effort. My recipe features a classic marinade of garlic, culantro, and ají dulce peppers that infuses the meat with incredible flavor. Slow-roasted until meltingly tender and finished with crackling chicharrón, this pernil never fails to impress.

Pernil

As much as I love beef barley soup, I don't think I've ever had it made fresh. It's always been from a can or some random hot buffet in Midtown, Manhattan on a cold afternoon. My version uses a really nicely marbled piece of beef chuck which I like to cut into large chunks along with lots of mushrooms which I feel enhance beef's beefiness. The sneaky addition of a black garlic clove adds nice depth, but feel free to just use a splash of Worcestershire or soy sauce if you don't have any on hand. Pearl barley has a really wonderful bite, but this can also be done with rice or even pearl couscous. A final splash of acid brings the whole thing together. I think you'll be saying goodbye to the canned stuff forever. 

Beef, Mushroom, & Barley Soup

I've always had a complicated relationship with shrimp cocktail. While I love perfectly poached shrimp, cocktail sauce itself was never my favorite. I wanted to  create a shrimp cocktail experience I could actually enjoy with a trio of globally-inspired dips that are all five ingredients (not including salt and pepper) and perfect for large holiday gatherings. A sweet and spicy Southeast Asian chili-lime sauce with a hint of ginger, a creamy harissa yogurt dip, and a deep, garlicky sun-dried tomato sauce with fresh basil and lemon.

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