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Baked Brie is hands-down my favorite holiday appetizer. It looks and tastes super sophisticated, but it takes minutes to make and has very few ingredients. This recipe pairs creamy, tangy cheese with tart cranberry sauce, sweet honey, crunchy pecans, and fragrant fresh rosemary. Ingredients in Baked Brie Brie Cheese Wheel – Brie cheese is a melty cheese with a mild, buttery, creamy taste. It is encased in a rind of white mold....

On a sultry summer day, few things hit the spot like good barbecue – especially when you add chipotle, cumin, and tequila to the mix of flavors. Sopes are thick, bite-sized tortillas shaped with a handy rim for holding in the sauce. Here they get topped with tender pulled chicken and a smoky, spicy, tequila-infused barbecue sauce. These sopes are the perfect appetizer to serve at a backyard party while the grill is warming up....

It’s rich, nutty, caramel-y and perfect for a holiday gathering. Excellent with a scoop of vanilla ice cream or a dollop of whipped cream. Do make sure you have enough people to share it with. Although it’s not big in size, a little goes a long way! Serve with whipped cream. Use a sharp chef’s knife to cut the tart. You have to cut through pecans, so make strong, swift cuts....

The History of the Cosmopolitan The cosmopolitan is a vodka daisy, which is a sour made with fresh citrus and a liqueur like curacao. Where its siblings, the margarita and the sidecar, play it fairly straight, the cosmopolitan’s nod to the cranberries of Cape Cod makes it an almost singular pleasure. For such a relatively new drink, the cosmopolitan’s origins have become as often (and hotly) debated as the classics of the late 19th Century....

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But in order to do that, you need to prep it first. Thankfully, it’s easy to get asparagus ready to cook! 3 Ways to Trim Asparagus Stems Though asparagus rarely arrives at the grocery store with dirt or grit on it, it’s a good idea to rinse it off before cooking. Run it under cold water and then pat it dry, if needed. The bottoms of asparagus stems tend to be tough and fibrous, which is why most people prefer to trim them....

This recipe recreates those same rich flavors—the tang and caramelized depth of cooked tomatoes and the light milky sweetness of the cheese, all balanced by starchy pasta—but it requires far less work and has become a quick weeknight staple at my house. A True 30-Minute Pasta Recipe This dish, like many of the best foods, was invented out of necessity. I first made it when a friend and former co-worker, Ben, gifted me a container of fresh, homemade ricotta a few years ago....

Peanut Butter Pancakes Oh my goodness! These peanut butter pancakes are positively heavenly. Every bite has just the right amount of that peanut butter flavor, without it being too overwhelming. This recipe will keep the pancakes airy and fluffy, even with the welcome addition of diced banana! If you haven’t tried pancakes like these before, just wait—you’re about to make your new favorite breakfast recipe. Promise! What Type of Peanut Butter Should I use?...

Brilliant! A lot like cheesy bread but more fun. I thought I would do my own version with jack and jalapeños. Yum! It’s like a bread version of nachos. In the shape of a hedgehog. That you have to get your fingers messy with melted cheese to eat. Just the thing for a bunch of friends gathered to watch football, don’t you think? Speaking of which, we have several fine Superbowl recipes on the site if you are looking for ideas....

The variations on Rasta pasta range from chef to chef and within each household. The type of pasta and choice of vegetables is up to you, but one thing is a must—there must be an ample amount of jerk seasoning, so each bite has ample flavor. What I love most about Rasta pasta is that it’s a complete meal in one pot. Serve it up with a little side of cabbage salad and a nice refreshing drink and you’re all set....

Similar in spirit to a fettuccine Alfredo this white sauce is perfect for pizzas and so easy to make. Warmed milk is slowly whisked into a flour and butter mixture, cooked until thick and then seasoned with shredded Parmesan and a whole head’s worth of roasted garlic cloves. A pinch of cayenne provides a bit of heat, while freshly grated lemon zest whisked in toward the end, cuts the richness of this cheesy sauce, while also adding a bit of brightness....

My favorite way to make any fruit salad, including this nectarine strawberry version, is to toss the fruit with honey, a little lemon juice, and some thinly sliced fresh mint from the garden. The honey helps the fruit macerate and extract some of their juices, the lemon juice contributes a little tang, and the mint? The mint plays well with them all. I made this salad a few days ago to cap a lunch I prepared for my friends Lisa and Jenny, who insisted that I put it on the blog....

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What Makes Cousin Willie’s Popcorn So Good? In the world of snacks, there are chips people, pretzel people, and popcorn people; and I am firmly in the popcorn people camp, in the especially devout cheese popcorn subgroup. From Orville Redenbacher’s sprinkle-over cheddar microwave popcorn (which apparently no longer exists!?) to a fresh bag of Smartfood, I’ve never met a bag of cheese popcorn I didn’t like. But I love Cousin Willie’s the most because of its subtle Parmesan-y flavor, with a nice round nuttiness that telegraphs: real cheese within....

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This Tomatillo Salsa Verde is a regular staple at our house and one of our favorite salsa recipes. It’s not just for dipping chips, although one of my favorite snacks is a bag of tortilla chips and a big bowl of this salsa. I love to use it as a base for chili verde, to throw in the crock pot with pork or chicken, homemade enchiladas, over rice and beans and so much more....

Now our pantries contain bottles from all over the globe: olive oil from Spain, canola oil from Canada, coconut oil from the Philippines. We’re savvier about fats and health, yes, but with more choices come more questions. But you don’t need to have an existential crisis every time you sauté mushrooms! Just check out this guide to which cooking oils are the best for different cooking methods. What Is a Smoke Point?...

This apple cranberry chutney would work even better with turkey, and I could see it with pork as well. The chutney will vary in texture depending on the cooking time and the type of apples you use (our Granny Smiths turn to mush pretty quickly). I like this version with a bit of structure, but you could easily cook it longer and have it be more sauce-like. For more information on apple varieties, check out our Guide to Apples....