The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.
There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.
During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
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