Says David Lebovitz, “I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” Good enough for us.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
Merriam-Webster defines “down easter” as “one born or living down east.” We take it to mean this lovely apple cider-y cocktail.
It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.
All the flavor of traditional pain d’épices, none of the gluten. This super simple cake certainly has some je ne sais quoi.
We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can’t you?
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
Low in alcohol, slightly bitter, and takes the edge off a long day. Can’t think of anything else we’d care for in an aperitif. Can you?
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.
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