No tablecloth required, but you might want lobster bibs for this dinner. Doused in Cajun rémoulade—a bold alternative to the classic French—these shrimp in their shells are to be eaten...

Having earned the top rating and nearly 1,500 comments, this is the most-reviewed recipe on Epicurious.com. Originally from Gourmet, this cake is super—moist—thanks to the magic of oil, not...

Essentially a Sidecar without the lemon juice, but a fine cocktail in its own right.

Originally published as part of a Bastille Day cocktail party menu, this drink is too good to reserve for July 14.

Here’s a sexy dessert that puts the night back into nightshade. Eggplant that cooks up like a fruit turning it into a French tarte Tatin.

Here, meaty halibut fillets are first rubbed with a mix of chopped parsley, garlic, and lemon zest and then gift-wrapped with the caul.

A surprisingly potent little cocktail, and it’s not just the bubbles that will get you.

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal.

A drink with surprising firepower, which is fitting since it was named for a 75-mm cannon.