Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

Chicken tinga tacos are pretty great but when you add a dash of umami-filled fish sauce, you hit another level of flavor. Served with onions, avocado, salsa and more–they’re exceptional.

Cheese and charcuterie boards take a little more work than just piling up the good stuff. Read on to learn how to make incredible appetizer perfection.

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.

A sublime and tasty crossover between vegan and soul food—who would have thought it was possible? It is and it’s fabulous. Healthy and filled with flavor, it’s everything a salad should be.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.

A perfect little snack made from deep-fried potatoes with a lemony, spicy finish. Serve with drinks and other little plates for a superb cocktail hour.

People often say that bacon is all you need but we put it to you that embellished bacon is that much better. Especially when it’s spicy brown sugar and pecans coating that crispy strip.