A made-from-scratch riff on Cheez-Its, these crackers boast actual Cheddar cheesiness, not stain-your-fingers fake cheeziness.

What could be classier–or sassier–than a Manhattan? Rye whiskey, vermouth, Grand Marnier, and bitters all work their devil’s magic here.

These undeniably sophisticated, shatteringly crisp potato chips–ruffles, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.

There’s a reason this effervescent comingling of stout and champagne has the word “velvet” in the title. It’s sooooo smooth and subtly sophisticated. Sip for yourself.

Your mother-in-law may frown upon you teetering around with a martini in hand. But strolling about with a cup of spiced wine? Soooo much more socially acceptable.

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.

Simply stunning and stunningly simple, these fancy pants pears are steeped in a cinnamon-y syrup & napped with a caramel-y coffee sauce. Grab your spoon.

In case you’re curious, the spirits summoned for this ghostly and ghastly gin and tonic gelatin hail from a bottle, not the supernatural. Whew.

French for “caramely apple goodness atop a buttery crust,” a tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection.

That froufrou blender drink dolloped with whipped cream? Imposter. This is what you really want. Rum, lime juice, and just a touch of something sweet.

Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, a sugar rim for sweetness, and tequila for an afternoon nap.

Are you a tennis freak? Meet your drink. Pimm’s Cup is a wham bam of Pimm’s, orange, lemon, cucumber, mint, and lemon-lime soda.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.

Lovely is all we can think to say of this bevy of deviled eggs: classic, smoked salmon, and lightly truffled. Our favorite? Nope, we’re not going there.

True story: This recipe inspired a kid to dip an entire bag–an entire bag–of carrots, one after the other, into this luscious little number. Behold, the power of the dipper!

Asparagus spears line up oh-so-perfectly while resting atop an eggy, cheesy filling and a shatteringly crisp buttered phyllo crust. Hello, weeknight indulgence.

Just bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it for a while. Your reward for such little effort? One of the moistest fish ever.

Crepe are all the rage on La Chandeleur, the annual French celebration of the humble-noble treat. Festivities, games, and, of course, much crepe eating ensue.