Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
A deep, dark-as-night, fudgy-as-heck, bittersweet cake that’s a deserving dessert for any dinner party. Chocoholics, you’re welcome.
We find this lovely soufflé with flecks of green to be the perfect thing whether morning, noon, or night come spring.
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 brittle, we tend to think of a wallflower-like candy. We couldn’t be more wrong.
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.
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