Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You're welcome.
Lovely. That's all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.
Pasta's lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it's elegance defined. Perfect for any need-to-impress occasion.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.
This eminently reliable, no-fuss recipe doesn't ambush you with carving trickery. It's just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
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.
These shatteringly crisp, undeniably sophisticated potato ruffles--chips, if you will--have no ridges. Nor do they need them. They're intoxicatingly, satiatingly lovely just as they are.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers that take their jolt from a cup of joe and ample fudgy ganache that make everything, even chocolate cake, better.