Wicked. Sinful. Indulgent. Those are just a few of the words being bandied about by folks who’ve succumbed to this ridiculously crack-like concoction.
There’s popcorn, and then there’s wokcorn. The slope and size of a wok give the kernels ample room to do their thing.
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
And, on the seventh day, God created gianduia (zhahn-doo-yah), chocolate to which ground hazelnuts have been added. The world has been a more glorious place ever since.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
This stunning Southern belle and its dozen tiers—yup, count ‘em, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
This madcap Italian nightcap swirls together vodka, prosecco, and lemon sorbet to ridiculously satiating, giggle inducing effect.
Chewy. Gooey. Sticky. Messy. And let’s not forget dripping with intrigue. That’s how we like our cookies. And that’s exactly what you can expect from these.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.
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