Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.
Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
Superbly flavored and pretty elegant for a 30 minute dinner. Serve with crusty bread because the sauce is amazing.
With a container full of this cheesy dough, you can roll out crisp bread sticks at a moments notice–but don’t say we didn’t warn you!
The Adonis stunningly draws together vermouth, a couple styles of sherry, orange bitters, and a twist. Created in 1887 and named for a Greek god–now that’s a pedigree.
St. Germain, sparkling wine, and soda water. Lightly effervescent, slightly inebriating, and thoroughly enjoyable.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.
Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It’s especially easy with store-bought puff pastry.
A sweet, salty, and spicy eggplant dish that’s even better than takeout. Brining then frying in a blazing hot wok gives it a spectacular finish.