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.

This simple one-dish braised chicken recipe is making lots of folks really quite happy. Perhaps you should see what all the fuss is about.

At last, spiced chocolate truffles made with dark chocolate that taste delectable, are easy to make, and—believe it!—nutrient dense. Our prayers have been answered.

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

Ever since trying this eggnog, we can’t make it through the holiday season without it. All the richness. None of the cloying sweetness or regret-it-the-next-day heaviness.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.