These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.
Two kinds of chocolate come together in this pots de creme recipe. Milk and bittersweet chocolate fill these pots de creme and on top is whipped cream.
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.
For this Italian latte recipe, three layers–milk, espresso, milk foam–create a tri-color drink of java deliciousness. It can be flavored with syrups.
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.
This recipes for a smoothie-like cocktail has a punch of pineapple flavor and the pure, clear taste of white tequila. Sweet and refreshing.
A recipe to be whipped up on hot, summer-porch days. Tart raspberries and Meyer lemons mix with tequila for a delicate, sweet cocktail. Great for parties.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
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