Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Lara Ferroni
Author: Erika Lenkert
Author: Katie Brown
Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.
Author: Dale DeGroff
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.
Author: Robert Simonson
Author: Amber Levinson
Author: Audrey Saunders
Author: Jean Georges Vongerichten
Author: Katie Brown
Author: Lora Zarubin
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Caviar moons recipe.
Author: Liza Schoenfein
Author: Roberto Martin
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.
Author: Shelley Wiseman
Author: Joanne Weir