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 and gratifying than store-bought. It’s also way more vibrant.
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.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
This is a soft chocolate nougat, similar to what’s in some well-known candy bars, except this one has more chocolate flavor. Call it the Fourth Musketeer.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.
Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.
The classic Negroni–a mix of Campari, vermouth, and gin–was supposedly named for Count Camillo Negroni. Here the drink is lightened by adding sparkling wine.
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