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.
Creamy and rich layers of potato and cheese.
The bright and punchy sidekick that freshly shucked oysters deserve.
Your guests will think you worked hard on it. You didn't.
Rum stands in for gin in this fruity, fizzy French 75 variation.
Imitation is the sincerest form of flattery for this New Orleans classic.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Sparkling, tropical luxury.
Grapefruit beer delivers the sparkle.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Meet caviar's new best friend.
No liver in sight.
Good things can come in small (shrimp-sized) packages...
Spicy ginger beer, dry apple cider, and warming bourbon combine in this party-ready holiday cocktail.
Well, technically there are eight layers, but who's counting?
Rise to the occasion at your next cocktail party with these yeasted blini.
Vodka-cranberry just got a lot more sophisticated.
Oysters Rockefeller get a Mexican-inflected makeover.
Make finding the perfect holiday drink fun and interactive—with flowcharts!