Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Tasting is believing. Go on.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
Simple and impressive and ready in less time than it takes to run and buy marinated olives. That’s what we call honest entertaining.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
If something looks like banana bread and tastes like banana bread, chances are it’s banana bread. Unless it’s these cute little banana muffins riddled with chocolate.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
Luscious as caramel yet simple as simple syrup, this Meyer lemon syrup has a very giftable sweet tart lemon thing going on.
Whether you need a no-fail romantic dinner for two or an impressive dinner party for more, here’s how to pull it off.
These lotus root chips are vaguely nutty, slightly sweet, and impossible to stop nibbling. An excellent and unexpected party trick for all occasions.
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