Oloroso sherry and cognac add a little zing to a classic whipped dessert--try adding a little raspberry purée or a few chopped white peaches. See the recipe for Syllabub »James Oseland
These juicy steaks are simple to prepare, needing only a quick sear in a hot iron pan. To simplify, prepare the herb butter in advance.André Baranowski
Heaven and Hell Cake
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced. See this RecipeAndré Baranowski
This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta. The mushrooms and seaweed lend the umami notes provided by pancetta in the original dish.Todd Coleman
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a "madame" when a fried egg is placed on top.Todd Coleman
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