And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
An herbaceous steaming liquid lends a lovely lilt to lobster, drawn butter brings it loads of lusciousness.
This madcap Italian nightcap swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
Is anything more alluring than watching your loved one gnaw a chop, coveting every last iota of lamb goodness? We think not.
Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
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.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought pasta.
A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
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