Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, ...

Combine the vegetables in a pan and sweat. Deglaze the pan with the shaoxing. In a braising pan, pour the deglazing liquid over the pigs’ tails, and add the ice and stock. Over medium low heat, bring ...

Slice top off each pepper lengthwise and set top aside. Remove all seeds and rinse so the pepper looks like a canoe. Lay on a paper towel to dry. In a separate bowl, combine all three cheeses. Mixture ...