Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
It’s true what they say. If you want something done right, you have to do it yourself. Vanilla extract is no exception.
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
The true beauty of this Bundt depends on your perspective. Does it lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy day ease? You tell us.
Your mother-in-law may frown upon you teetering around with a martini in hand. But strolling about with a cup of spiced wine? Soooo much more socially acceptable.
A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.
Holiday diet tactic #142: This stunning cookie tree. (Sort of makes it harder to scarf down a half batch of cookies when doing so would demolish the Christmas tree, eh?)
We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?
The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.
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