The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
Cheddar-Chive Gougères
Feb 12, 2010 by
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.
- Quick Glance
- 35 M
- 1 H, 5 M
- 6
Making Waves with Chocolate
Feb 11, 2010 by
Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.
Chipping and Dipping for the Super Bowl
Feb 05, 2010 by
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.
Super Bowl Seductresses
Feb 02, 2010 by
During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.
Fried Brussels Sprouts with Walnuts and Capers
Jan 25, 2010 by
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….
- Quick Glance
- 30 M
- 30 M
- 13
The Everest Spoons
Dec 31, 2009 by
Soft pillows of different flavors–cauliflower and caviar, smoked salmon, and blue cheese and walnuts–are piped into spoons for these elegant bites.
- Quick Glance
- 1 H
- 3 H
- 0
Olives Stuffed with Ground Beef in Piquant Tomato Ragout
Dec 30, 2009 by
Olives are stuffed with a spicy beef mixture and then simmered in a piquant harissa-spiked tomato sauce. The stuffed olives make a lovely party nibble.
- Quick Glance
- 40 M
- 2 H, 25 M
- 1
Gravlax with Dill Mayonnaise
Dec 28, 2009 by
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
- Quick Glance
- 20 M
- 20 M
- 0
Cheddar-Parmesan Crackers
Dec 28, 2009 by
These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
- Quick Glance
- 25 M
- 2 H, 40 M
- 7
Medallions of Beef with Foie Gras and Truffles
Dec 27, 2009 by
Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.
- Quick Glance
- 35 M
- 1 H
- 1
Naughty Negroni
Dec 24, 2009 by
The classic Negroni–a mix of Campari, vermouth, and gin–was supposedly named for Count Camillo Negroni. Here the drink is lightened by adding sparkling wine.
- Quick Glance
- 5 M
- 5 M
- -
Steak au Poivre
Dec 12, 2009 by
The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.
- Quick Glance
- 20 M
- 20 M
- 6
Hanukkah
Dec 04, 2009 by
Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.
Tapenade Trio
Dec 02, 2009 by
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
- Quick Glance
- 20 M
- 20 M
- 2
Lemon-Herbsaint Poppers
Nov 30, 2009 by
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
- Quick Glance
- 10 M
- 15 M
- 0
Hazelnut Thyme Matchsticks
Nov 25, 2009 by
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
- Quick Glance
- 45 M
- 1 H, 30 M
- 2