The late Joan Rivers indulges us with her inimitable, opinionated, and fond way of seeing the food of her childhood.
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Mother Nature is a savvy, savvy hostess. We know this because endive makes the perfect platter-to-piehole vehicle for cheese.
Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.
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