There’s so much going on in this salad in terms of tastes and textures, we don’t know where to begin in terms of explaining them.
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.
Put simply, this dish is perfectly cooked beans and stewed tomatoes hanging out on creamy, cheesy polenta.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.