These are the crispiest, most flavorful roast potatoes you'll ever make.
The best cooking method for the most tender cut of meat around.
This all-belly porchetta is as rich and crisp as it comes.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
The bright and punchy sidekick that freshly shucked oysters deserve.
Creamy and rich layers of potato and cheese.
Your guests will think you worked hard on it. You didn't.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Rum stands in for gin in this fruity, fizzy French 75 variation.
Grapefruit beer delivers the sparkle.
Meet caviar's new best friend.
These little cocktail meatballs are hoi-sinfully delicious.
Good things can come in small (shrimp-sized) packages...
Imitation is the sincerest form of flattery for this New Orleans classic.
Sparkling, tropical luxury.
Rise to the occasion at your next cocktail party with these yeasted blini.
Oysters Rockefeller get a Mexican-inflected makeover.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Vivid grapefruit flavor, but with no grapefruit juice at all.
The holidays, distilled into a single glass...with alcohol.
A bowl that's warm and comforting and full of fun surprises.
For easy entertaining, bring the raw bar home.
Want to celebrate Chinese New Year? Here's how, from party prep to recipes.
Make finding the perfect holiday drink fun and interactive—with flowcharts!