For when you’re feeling adventurous.

A stiff shot of bourbon gives gravy a kick, while cream makes it silky.

Slightly bitter Belgian ale combines nicely with the brininess of mussels.

With browned breadcrumbs for crunch.

The dish that defines Italian American food.

Chop up the classic sandwich— the only thing missing is the mayo.

The Indian classic of spiced spinach made with tofu and yogurt.

Caprese salad meets crispy fried eggplant.

Creamy eggs tucked into a prosciutto package.

A delicious posole in minutes, white-girl style.

A gourmet’s alternative to a plain old roasted bird.

Nutty and indulgent— the perfect breakfast treat.

Ring in fall with this seasonal gratin.

Loaded with herbs and pecorino.

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.