Ina's German chocolate cupcakes are a change of pace from birthday cake.
Get ready for the richest, most-heavenly sauce of them all: bechamel. When poured over prosciutto-strewn rigatoni and set in the oven, the ultra-creamy, buttery decadence is baked right into every bite.
A teaspoon of Frangelico adds a rich hazelnut flavor to the strawberry-chocolate sweetness of the cakes.
These short ribs are Wolfgang Puck-approved for Passover.
This punchy pink cocktail is easy to make in batches. Pin it now for your summer barbecues.
Ree serves her Cherry Cheesecake Shooters spooned into small wine glasses.
Caramelized bananas and rum raisin ice cream lend a taste of New Orleans in this Bananas Foster-type dessert (without the fire hazard!).
Ina transforms cabbage it into a scrumptious side, suitable for any St. Patrick's Day celebration.
Five ingredients are all that's needed for this simple but elegant lemon-blueberry whip.
Ina's coq au vin blends the complex flavors of mushrooms, pancetta, cognac and Burgundy for a plate-licking classic. Plus, it sounds so fancy...