The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.
We know, we know. Blender drinks are for sissies–or so you may think. If that’s the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.
Pronounced in different ways and made in countless incarnations, this storied cocktail has just one constant: its dedicated following.
Mint. Muddled. Mine. More. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster.
Perhaps the quickest, richest, savviest strategy for gussying up spring stalks that you’ve ever encountered.
Remember your mom telling you “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.
A classic, perfected. (Yes, we know, you’ve been promised this before by others. But we mean it.)
Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But glad somebody did.
Pink never seemed so pretty. Or so easy peasy. These fetching rhubarb preserves rely on just four ingredients and an occasional stir. No prior canning experience required.
Thinking a recipe for roast asparagus isn’t necessary? We thought so, too…until we tried this uber-reliable technique. Perfect spears, time after time.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
Here’s an easy, elegant way to coax stalky asparagus to goodness, with cheese and bread crumbs concealing all manner of out-of-season vegetal sins.
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