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.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
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.
Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. 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.
How do you define a true New York-style cheesecake? A sweet graham cracker crust cushioning a smooth, rich, moan-inducing filling with a lemony lilt. In other words, this recipe.
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
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 caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
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.