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.
Sparkling, tropical luxury.
Your guests will think you worked hard on it. You didn't.
Good things can come in small (shrimp-sized) packages...
The bright and punchy sidekick that freshly shucked oysters deserve.
Rum stands in for gin in this fruity, fizzy French 75 variation.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
The holidays, distilled into a single glass...with alcohol.
Spicy ginger beer, dry apple cider, and warming bourbon combine in this party-ready holiday cocktail.
Meet caviar's new best friend.
Imitation is the sincerest form of flattery for this New Orleans classic.
Grapefruit beer delivers the sparkle.
Tart cranberries and a touch of heat make an ordinary baked Brie exciting.
Oysters Rockefeller get a Mexican-inflected makeover.
No liver in sight.
Rise to the occasion at your next cocktail party with these yeasted blini.
Make finding the perfect holiday drink fun and interactive—with flowcharts!