The classic Negroni–a mix of Campari, vermouth, and gin–was supposedly named for Count Camillo Negroni. Here the drink is lightened by adding sparkling wine.
This pound cake is rich with creamery butter, freckled with vanilla seeds, and knee-wobbingly crisp and sugary at the edges from—you guessed it—sugar.
A French classic updated with black, green, and white peppercorns as well as allspice. A quick weeknight dinner.
Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.
This unerringly precise pumpkin cheesecake from Rose Levy Beranbaum is the perfect alternative to pumpkin pie. (Whoops. Is that heresy?)
The smoky sweet heat of chipotle infuses bourbon in this fall cordial, as does orange and vanilla. Pass us some, please.
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