Truffade is French for “potato pancake graced by bacon and laden with Cantal or Gruyere cheese.” In other words, this.
What could be better than artichoke hearts and spinach smothered in cheese and a buttery crumb topping? Not much.
Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.
A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
Almost any greens will work for this simple side in which olive oil is infused with garlic and shallots before wilting the greens.
This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
The retro combination of chicken, curry, walnuts, and cream cheese in these little bites is impossible to fight. They go down fast, easy, and delicious.
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.
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