New York Times - Dining & Wine

Melissa Clark’s nutty, gingery take is powerfully delicious.

These smashed, crisp-edged portobello patties aren’t trying to be beef, but rather the most densely flavored versions of themselves.Ali Slagle’s mushroom smash burgers.

This simple but showstopping dessert layers light-as-air sponge cake, pillowy whipped cream and jammy peach compote.Vaughn Vreeland’s peaches and cream Victoria sandwich.

And more of our most popular recipes from the week.Andy Baraghani’s spicy and creamy cashew chicken salad.

Wine has long been considered an essential part of eating well, but its place no longer seems to be with a meal.