The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...
Author: Serena Bass
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
A base used for making Margaritas
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Sarah Dickerman
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Andrea Albin
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
An easy Vodka and Watermelon Cooler drink recipe
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Alsatian Cheese Tart
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Jill Ringer
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the...
Author: Susie Cover
Author: Dorie Greenspan
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Marcia Munson
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Shelley Wiseman
Author: Dorie Greenspan
Author: Mary O'Callaghan
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman