Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
Author: Susan Herrmann Loomis
Author: Elana Amsterdam
If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of...
Author: Gerald Hirigoyen
Author: Ian Knauer
Author: Susan Reid
Author: Bon Appétit Test Kitchen
Author: Fergus Henderson
These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.
Author: Erin McKenna
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Nathaniel Meads
The Negroni, a gin-based aperitif, meets sangria in this great party punch.
Author: Christina Tosi
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Author: Shaun Hergatt
Author: Lauren Chattman
Author: Francois Payard
Author: Dianne Rossmando
Author: Joseph Poon
Author: Julie Richardson
Author: Daniel Boulud
Author: Francois Payard
Author: Linnea Johansson
Author: Tracey Zabar
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Melissa Roberts
Author: Anton Nocito
This eminently sharable cookie (developed for our #cook90 initiative) has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.
Author: David Tamarkin
Author: Melissa Roberts
Author: Chad Robertson
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Author: Molly Wizenberg
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Kate Fogarty