Froufrou, fancypants, yet fuss-free, these thumbprint cookies with white chocolate ganache and chopped hazelnuts are, in a word, lovely.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
There are only so many consummate combinations of fall flavors. This is one of them.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
Crackly phyllo crisp as autumn leaves give way to wild mushrooms galore in this simple, sumptuous savory strudel.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.
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