An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)
Every bit as comforting and satisfying now as it was 60 years ago, this classic recipe marries tender braised chicken, artichoke hearts, and mushrooms with a sherry and vermouth sauce.
This sweet, buttery Southern pound cake is infused with rum extract and topped with a buttery vanilla sauce. Thankfully, it makes a big cake because it’s nearly impossible to stop after just one slice.
Pork tenderloin gets the star treatment here with a topping of buttery pan-seared mushrooms and a slightly sweet apricot and white wine sauce.
This pretty cake is so simple to make and so darn delicious that we see no point in waiting until dessert to enjoy it. Bring on breakfast.
Getting your five servings of vegetables per day is easy when you can feast on tender caramelized fennel that’s smothered in toasted rye-Parmesan crumble.
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.
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.