A soda fountain classic made with neither egg nor cream, this classic quencher is a summer staple for kids of all ages.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
An Italian classic. And it’s ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
And you thought talking politics with Aunt Em was fun after she’s had a few sips of wine. Just wait’ll you slip her something stronger.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
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