It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.
Lamb meatballs seasoned with garlic, cilantro, wine, paprika, cumin, and ground coriander are broiled and served alongside a minty yogurt sauce.
You sure you don’t like celery root? We think you’ll change your mind when it’s layered with potatoes, drenched in bacon-infused heavy cream, and smothered with cheese and bread crumbs.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.
Crackly phyllo crisp as autumn leaves give way to wild mushrooms galore in this simple, sumptuous savory strudel.
In these tarts is a mixture of cream and cream cheese dotted with fresh strawberries and blueberries and dusted with an avalanche of sweetened coconut.
Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.
This stunning prime rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval, not to mention deeply satisfying.
Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.
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