The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it’s time.
What’s that? Fruity beers are for the girls? Hmmm. Does the same go for fruity beer sorbets?
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.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
Tired of settling for an ordinary blue cheese dip that practically necessitates a search party to locate a stray chunk of cheese swimming in mayo? This one won’t disappoint.
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyere? Nothing. Nothing at all.
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