This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
The combination of tart, citrusy orange with sweet chocolate in this cake was a big hit at the Barefoot Contessa. And we’re sure it’ll be with you, too.
This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.
Nothing says loving from the oven more than stunning chocolate cupcakes smothered with even more chocolate in the form of frosting.
Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.
An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.
In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.
Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.
This airy meringue fortress, made with just four ingredients, contains whatever fancy or no-frills filling you wish.
A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.
This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.
An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.
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