Seven lords a leaping? Perhaps after partaking of this Christmas cheer it’ll be seven lords a leaning. Prosecco, Campari, and citrus juice meld into an effervescent cocktail of holiday happiness.
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Seven lords a leaping? Perhaps after partaking of this Christmas cheer it’ll be seven lords a leaning. Prosecco, Campari, and citrus juice meld into an effervescent cocktail of holiday happiness.
Whether you want a distraction for the kids or a decorative element for dessert, you’ll find your solution in these how-tos for drizzling and decorating with chocolate.
Perfectly browned on the outside and buttery on the inside, this traditional Christmas side is designed to soak up those savory pan juices from your holiday roast. A timeless classic.
Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
A simple fish stew that’s elegant yet effortless in that maddening French manner. (You know how French women just toss that scarf and it looks so elegant? Like that.)
A mashup of two Italian classics—arista and porchetta—that’s essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
This bourbon-imbued after-dinner drink, a variation on classic Irish coffee, is guaranteed to make everything alright. Or at least seem it in the moment.
Perhaps the easiest and most elegant dinner conceivable. Here’s how to cook your pricey (and worth every penny) sea scallops to perfection.
Behold, Edd Kimber’s go-to sheet cake, complete with an utterly irresistible (and doable) Swiss meringue buttercream that you’re gonna wanna slather all over everything.