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.
We’re over the moon for these skinny little frites. They’re actually not fries per se, but baked shards of potato-y goodness that’ll nonethless ease your craving, each and every time.
The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.
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.
Inspired by its Cuban cousin, this Mexican mojito (of sorts is sexy and suave thanks to a smooooooth tequila.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
This classic Moghul recipe is teeming with lamb and spinach. Lovely with Indian breads or rice or both, it’s a little bit of India brought to your home.
Butternut squash, red onion, and Parmesan cheese make this tart sing–okay, not literally, but it may make you hum a happy little ditty. Ideal for entertaining.
Need an instant something-to-go-with-your-espresso fix? These come together in less than an hour.
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.
The martinez–a mix of gin, sweet vermouth, maraschino liqueur, and orange bitters–is a subtle, spicy cocktail that’s perfectly blended and balanced.
The gimlet is a cocktail that has caused much disagreement. Fresh lime juice, bottled, or, in this case, a combination of both? A great year-round drink.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
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