New Year's Eve
Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...
James Holmes grew up in Texas but didn't learn how to make pickled shrimp, a Gulf specialty, until he took a job ...
Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Usin...
Ayako Yoshikawa-Gordon, who arranges flowers for Katherine Anderson at Marigold and Mint, makes these gingery pot sti...
Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serv...
"Gougères were traditionally served to hungry tasters in Burgundian cellars," says winemaker Jeremy Seysses of h...
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where th...
This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar an...
Chef Ludo Lefebvre adores radishes, and he's always looking for new ways to feature them. Here, he turns them into a ...
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