Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
Author: Richard Snyder
The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It typically isn't served as a punch but works quite...
Author: Kara Newman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Melissa Roberts
Author: Tori Ritchie
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Madeline Sims Ford
Author: Rick Rodgers
Author: Jill Dupleix
Author: Irma S. Rombauer
Author: Lindsay Landis
Author: Katie Brown
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
Author: Matthias Radits
Author: Rick Tramonto
Author: Tom Colicchio
Author: Nathalie Benezet
Author: Ruth Cousineau
Author: Teri Lyn Fisher
Author: Francois Payard