Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the...

The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious.

There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best.

A savory take on noodle kugel, this beautiful dish is creamy on the inside with a golden-crisp crust.

You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.

Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness....

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

If you’re hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie.