Homemade pound cake hits all the right notes—it’s buttery, rich, and immensely satisfying.

This tahini-based sauce serves as the foundation for Mediterranean mezes like hummus and baba ghanouj, but it’s also a wonderful sauce in its own right.

Here, leftover fennel goes in a decidedly different direction: Candied in a sugar syrup, it has a softer snap and becomes more mellow.

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter.

(RALEIGH) - In the land of biscuits and homestyle “meat and three” lunch joints, a restaurant named Gravy conjures a certain school of Southern savor.

Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery...

The Irish are famous for their smoked salmon, so it’s a natural for a St. Patrick’s Day party. Of course, you don’t have to use Irish smoked salmon for these toasts; any cold–smoked...

The miniature scale of Brussels sprouts makes them the perfect choice for a finely shredded lemony slaw to top the sliders. The freshness of the sprouts along with the little hit of acid in the dressing helps balance the rich flavor of the barbecue turkey....