Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Sometimes smoke gets in your eyes. Sometimes smoke gets in your martini glass. We must say, we much prefer the latter.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
We can’t help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
If you’ve yet to heat butter ’till it turns nutty brown then dribble it over any and every thing, you’ve yet to live. Here, let us show you how.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
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