This traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.
These easy grilled scallop kabobs get a flavor boost from a quick marinade and a smoky scallion-sumac dipping sauce.
Nothing’s better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners’ sugar.
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.
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.
Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different from the classic yet still oh-so-perfect for Thanksgiving.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
This eminently easy-to-assemble jumble of autumn veggies and pasta just sorta screams elegance, don’t you agree?