If you're not yet acquainted with larb, a Thai meat- and herb-based salad that simultaneously manages to hit salty, sour, spicy, sweet, and savory notes, then it's about time your paths crossed. If you're already a fan — as nearly anyone who's tried it is — you may notice that this version is a bit atypical, primarily in the method of meat prep. Most larb is based around ground meat, but my favorite Thai restaurant's must-order duck version features bite-size chunks of roast duck, burnished, luxuriously fatty skin and all, and since my first bite, I've become a steadfast convert.
This recipe reflects that, but with a slight nod to more user-friendly ingredients, swapping chicken thighs for the duck (feel free to sub duck if your market stocks it). Either way, it's a tantalizing dish that brings a taste of Thailand to your dinner table in a flash. Get the exceptional and exotic recipe.
When it comes to brunch drinks, there's nothing like a mimosa, but if you have them on a regular basis (like I do!), for a special occasion, it's nice to change things up. My favorite new libation is this amazing cocktail that combines limoncello with mint, lemon juice, and sparkling wine. There's a little bit of work involved because you puree the mint, lemon peel, and limoncello in a food processor or blender — however, this can be made the day before the party. Although the recipe serves two, it's pretty easy to increase the proportions of the ingredients. I was worried the sugar rim was going to make the beverage too sweet, but it was just right: it's tart, refreshing, springy, and just plain wonderful. To get the recipe, 
I've never much cared for the sour, goopy taste of buttermilk, but in this sorbet, I absolutely love it. Buttermilk's thickness adds the right amount of heft; its milk content makes for a frozen dessert that's got the smoothness of sorbet, but the translucence of ice milk. Flecks of lemon zest guarantee a clean finish that also makes this sorbet ideal as a palate cleanser during or after meals. I've been eating it every night. Truth be told, my stash is starting to run low. It might be time to stock the icebox with more buttermilk. For the easy recipe, 
How cute is this awesome idea for a one-bite dessert? 
If you've never made a strata before, you are missing out! A strata is a casserole brunch dish that consists of bread, eggs, and cheese. Think of it like a savory breakfast bread pudding. Stratas are excellent for entertaining because they can be assembled the night before the party and feed a large crowd. My favorite strata recipe, one that I've served over and over again, is this version. It's got smoked ham, artichoke hearts, and three different kinds of cheese. To make it vegetarian, simply omit the ham. This recipe is one of my go-tos, and I highly recommend you give it a try. 
There's no better time for lemons to star as the main ingredient in a dessert than now. The sunny citrus is in season, and if you love their bright and refreshing tartness, you've got to try this recipe for lemon ginger cheesecake. It's quite possibly the best cheesecake I've ever made! It's creamy, light, and fluffy with an intense lemon flavor that's accented by bursts of fragrant ginger. There are both crystallized ginger and fresh ginger in the batter, which results in a cheesecake that has a super thick texture. This cake is a stunning finish to a dinner party, 
