Only after I served this was I told it was basically a scoopable Dark and Stormy. But that's no problem for me—the combination of ginger beer and dark rum is pretty awesome. More

When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half. More

When choosing Anjum Anand's Anjum's New Indian for this week's Cook the Book, I had my heart set on her wonderful winter curries. Rich and saucy, they warm you through their heat with all those layers of spices. This Maharashtran Lamb Curry was exactly what I was hoping for. More

Baked for the 2010 Serious Eats Cookie Swap. "The cookie part of this recipe is very closely adapted from Joanne Chang's new Flour cookbook (the subtitle, "Spectacular Recipes from Boston's Flour Bakery and Cafe," is totally legit—the recipes are incredible... More

After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing. More

[Photograph: Chichi Wang] In Malaysian, Singaporean, and Indonesian cookery, kerisik, or grated and pan-toasted fresh coconut, is used to thicken dishes like curry and rendang. Since the coconut slivers are only slightly dehydrated, kerisik soaks up much of its surrounding... More

While this 7-Up Cake—inspired by the Oscar-nominated animated film Up—may be infused with the buoyant lemon-lime soda bubbles, it's far from light-as-air. This is actually a rich, decadent pound cake made with five sticks of butter. More

[Photographs: Robyn Lee] More Macaroon Recipes Vicky Bijur's MacaroonsVanilla-Coconut MacaroonsSaffron-Cardamom Macaroons Macaroons have found themselves in the history of several cultures. Italian Jews like their version because they can make a Passover-friendly version without flour or a leavening agent. Americans... More

For those familiar with the cream-pineapple-maraschino-cherry-laden versions of this salad, rest assured that this one contains none of those cloyingly sweet ingredients. This iteration of ambrosia is much more refined. More

Hmm, this might be something to try tomorrow morning, no? Why don't you grab the ingredients this evening? —Ed. I have to confess, I tend to be an obsessive recipe follower when cooking something for the first time. I think... More