These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They’re intoxicatingly lovely just as they are.
Cheese-Stuffed Dates with Prosciutto
Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Not all holiday sweets have to be loaded with sugar and fat. As delish as that is, you might crave something with a little healthy oomph.
Mussels Marinara ~ Cozze alla Marinara
Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
Garlic Mashed Potatoes
Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.
Roasted Pear with Honey and Rosemary
A lovely combination of sweet honeyed pears, salty feta, and earthy rosemary makes an unforgettable starter. Or just a brilliant little snack to perk you up.
Easy Shortbread Cookies
If you’ve been intimidated by shortbread, this recipe really is easy. The addition of cornstarch keeps it flaky and light. Give them a try, they’re superb.
Popcorn with Nori, Citrus, and Rosemary
Pep up that same old popcorn routine with this combination of flavors that is unlike anything you’ve ever tasted. Say sayonara to soggy, over-salted snacks.
Roasted Bone Marrow
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.
Ever since trying this eggnog, we can’t make it through the holiday season without it. All the richness. None of the cloying sweetness or regret-it-the-next-day heaviness.
A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.
Sous Vide Filet Mignon with Horseradish Butter
Filet mignon, cooked medium-rare and served with a drizzle of horseradish butter, can be prepared with very little fuss. Sous vide cooking is the answer.
Sous Vide Pork Chops
Sous vide cooking ensures that your pork chops will never be dry again. A little time is all it takes to make the kind of chops you’ve only ever dreamed about.
Spicy Pepita Brittle
When we think of brittle, we tend to think of a wallflower-like candy. This snappy little number proves that we couldn’t be more wrong.
Chocolate Salted Caramel Truffles
An uber chocolatey truffle made with salted caramel might sound like something for expert chocolatiers but fear not. This recipe is nearly foolproof.
Jim Lahey’s No-Knead Olive Bread
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.
Apple Spiced Bourbon Toddies
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
Hazelnut Pistachio Chocolate Bark
It’s time to melt some chocolate, toast some nuts, and cross some names off your holiday gift list.
Quick Cacio e Pepe
Dinner doesn’t get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.