These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in our Apple Walnut Torte.

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor....

We come back to this basic stock recipe year after year because we love the depth and dark hue from roasting the meat and vegetables beforehand.

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake.

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level.

These mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor.