Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.
When we think of brittle, we tend to think of a wallflower-like candy. We couldn’t be more wrong.
These crepes, straight from Brittany, are made with richly flavored buckwheat flour and filled to bursting with Golden Delicious apples, onions, and ham.
No regular bread pudding, this refined affair melds brioche and creme Anglaise to truly sophisticated, pinkie-in-the-air effect.
These chocolate thumbprint cookies with the dollop of caramel may not be the most traditional of Christmas cookies, but they may be the most welcome.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
An upgraded take on that creamy pea, bacon, and cubed Velveeta salad that was a ’70s mainstay.
Put simply, this dish is perfectly cooked beans and stewed tomatoes hanging out on creamy, cheesy polenta.
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
Froufrou but not fussy, this fancy pants take on a childhood treat satisfies cravings by the children in all of us.