Escargot

Escargots ~ Snails with Herb Butter

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

6 baked clams on a black platter

Baked Clams from Arthur Avenue

Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.

A Barefoot Contessa baba au rhum on a white plate, topped with whipped cream.

Barefoot Contessa Baba au Rhum

This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

Prune-Stuffed Pork Roast

Prune-Stuffed Pork Roast

Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.

Savory Bangkok Waffles

Bangkok Waffles with Dipping Sauce

These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.

A loaf of tomato-goat cheese terrine--garlicky goat cheese layered with red and yellow tomatoes and arugula on a cutting board

Tomato-Goat Cheese Terrine

Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.