Honest Entertaining®

Kin to caramel corn, this kettle popcorn made with a touch of sugar is much more subtle in its salty sweet allure. Try to stop at just one handful.

The slope and size of a wok lend popcorn kernels ample room to do their thing as they dance in hot oil and burst into fluffy perfection. (Sorta sheepish this didn't occur to us sooner.)

This no-fuss recipe doesn't ambush you with any trickery. It just delivers you a supple, perfectly cooked roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.

This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic and a touch of patience.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.