Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool to room temperature. Whisk butter until combined.

This savory bread pudding, made with biscuits, was contributed by chef Chris Lusk at Cafe Adelaide to 'The P&J Oyster Cookbook,' by the Sunseri family and Kit Wohl ($35, Pelilcan Publishing) This ...

We're in our third round of self isolation and are spending more time in the kitchen than ever. And while we're not quite Nigella Lawson yet, we have been trying our hand at all sorts of easy recipes ...

12 frozen buttermilk biscuits 8 eggs 4½ cups milk ⅔ cup sugar ⅔ cup raisins 2 tsp. ground cinnamon 2 tsp. vanilla ¾ cup store bought caramel sauce topping 1. Heat oven to 350 degrees Fahrenheit. Bake ...