A classic hanky panky calls for gin, sweet vermouth, Fernet Branca, an orange twist, and, after the first sip, a ginormous grin. There's a reason it's a classic.
An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.
Perhaps the easiest and most elegant dinner conceivable. Here's how to cook them to perfection.
Buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light orange glaze. What more could you want?
Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.
Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn't you agree?
Baguette slathered with goat cheese and baked to toasty perfection with a can't-mess-it-up vinaigrette and salad. Easy peasy.
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.
Nothing says "I love you" like sharing steak swimming in a puddle of melting herb butter. Consider it Cupid's little helper.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parm.
Truffade is French for "potato pancake graced by bacon and laden with Cantal or Gruyere cheese." In other words, this.
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
Think you don't like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
An easy way to gussy up green beans and make them seem fancy without being fussy.
Linzer Heart Cookies15/22
Baking a batch of these hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
Mulled Wine Sorbet16/22
Mulled wine turned into dessert. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
"Best brownies" is a pretty bold assertion. Yet these chewy fudge brownies from David Lebovitz merit it.
Your favorite tea turned sideways, making it a creamy dessert with a crackling, shattering caramelized sugar topping.
A stunning—and stunningly simple—dessert made from booze and fruit and sugar and not a lot else.
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.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!