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?
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just our family?!)
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—nor for the slight of tolerance.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
There’s lots to love about these crowd-pleasing twists. How they taste. And look. And, uh, do we need any other reason?
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail