The smoky sweet heat of chipotle infuses bourbon in this fall cordial, as does orange and vanilla. Pass us some, please.
This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
This Croatian specialty is simply clams and rice tossed with olives and spooned into empty clam shells. Ta-da!
A classic dish from the island of Ischia, this slowly braised rabbit becomes imbued with red wine and herbs.
Here are six recipes to make your Day of the Dead–Dia de los Muertos–celebration memorable.
Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.
Writer and cocktail expert Kara Newman is a fan of Mad Men but not its bone-dry martinis. Instead, her cocktail for watching Mad Men is the Fiery Almond.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
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