A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
The only thing this quick bread—made savory with pungent blue cheese, sweet pecans, and plenty black pepper—wants for is a bottle of white wine.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
When we think of old-fashioned brittle, we tend to think of a wallflower-like candy with a reputation for being innocent and innocuous. We couldn’t be more wrong when it comes to this fire-breathing brittle.
Sometimes the trickiest thing about a recipe is not doing anything—except, that is, exhibiting patience.
A bittersweet little something to set out after even the swankiest of dinner parties, these candied citrus strips smothered in chocolate boast a velvety zing.
Espresso and Frangelico lend these creamy white chocolate truffles incredible oomph. Tasting is believing.
The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.
A wee finger food with a wallop of vibrant flavors, these pretty little passed hors d’oeuvres are perfect for parties.
Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably tasty for something that’s so healthful.
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