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.
Tender sous vide lamb with crunchy mustard seeds and cumin.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Creamy and rich layers of potato and cheese.
Tart cranberries and a touch of heat make an ordinary baked Brie exciting.
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.
Good things can come in small (shrimp-sized) packages...
Imitation is the sincerest form of flattery for this New Orleans classic.
Floral and herbal, light and bright. An easy sipper come the holiday season.
Vodka-cranberry just got a lot more sophisticated.
Oysters Rockefeller get a Mexican-inflected makeover.
Your guests will think you worked hard on it. You didn't.
The bright and punchy sidekick that freshly shucked oysters deserve.
Spicy ginger beer, dry apple cider, and warming bourbon combine in this party-ready holiday cocktail.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Low, slow, and (mostly) takes care of itself.
Rum stands in for gin in this fruity, fizzy French 75 variation.
Rise to the occasion at your next cocktail party with these yeasted blini.
Vivid grapefruit flavor, but with no grapefruit juice at all.
Meet caviar's new best friend.
The holidays, distilled into a single glass...with alcohol.