This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
We’ve got stars in our eyes…and our bowls…and our spoons…all thanks to pastina, the teensy star-shaped pasta. It just may be the cutest supper in the solar system.
Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.
T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
These lovely lollies’ unexpected and intriguing taste may prove elusive to those not in the know. Subtle never tasted so sweet.
Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
No mere mash, this creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
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