We’ve discovered the secret to making next-level ragu sauce. Dried mushrooms. Go on. See for yourself.
Soft buttery pastry, sweet cinnamon-y filling, and a burst of dried fruit. Now, THESE are the kind of knots we all need.
This hearty meal gets its flavor from an overnight soak in red wine, a slow braise until tender, and the addition of plenty of mushrooms and bacon.
Tender roasted chicken legs, sautéed fennel and onions are brightened with briny olives and a pop of lemon in this cozy dinner.
The quintessential something to sip at an elegant soirée, a large party, or just because it’s a random Tuesday night.
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.
Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.