Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
Seven lords a leaping? Perhaps after partaking of this Christmas cheer it’ll be seven lords a leaning.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just us?!)
A boozy, much-ballyhooed cocktail of absinthe, brandy, bitters, and sugar that you can mix a blissfully short stumble from your couch.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—or the slight of tolerance.
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