Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.
A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.
These triangles are like a crunchy pain au chocolat, with phyllo replacing the yeasted dough. Dab a little raspberry jam on top of the chocolate before folding.
Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.
Layers of crispy phyllo, or filo, painted with a cocoa powder-butter mixture, make the perfect bread for this stacked dessert sandwich filled with mousse.
A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.