The piquant rémoulade sauce, flavored by cornichons, launches this childhood favorite into adulthood.
You can mix the dough for this bread two days ahead, then bake it the day you serve it.
Cardamom gives these tender scones a hint of fall.
Cream cheese is the secret to this lovely cake’s moist, creamy texture.
Thin strands of pasta are tossed wtih a buttery sauce and tender sea scallops.
Breakfast pork sausage gives this dressing a traditional, homey flavor, but if you’d like to spice it up, substitute an Italian or another zesty sausage.
Turn crispy, crunchy apples into a dessert that’s half pie, half cheesecake.
A traditional apple tart gets updated with a glaze made from orange marmalade and Marsala wine.
After the pork chops are cooked, take advantage of the flavorful browned bits left in the skillet by deglazing the pan with wine or a combination of broth and lemon juice.
This drink is perfect for March 17: It's green, so it mush be Irish!