This anything-but-boring bird borrows its Peruvian accent from a technicolor dreamcoat of paprika, lemon, garlic, and cumin.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that’s as fiesty as it appears.
Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
Flaunting an ever-practical, always-stunning, goes-with-anything white, this coconut cake glams up holidays, dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.