David practices proper Southern gentility by whipping up batch after batch of that good old-fashioned party must, pimento cheese.
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.
Not too sweet. Not too sour. Just right. That’s what we think of this apple-y little cocktail concoction. But don’t take our word for it.
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.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
When’s the last time you recall potato chips getting all gussied up to be so magnificently Manchego-y and party-worthy?
Wouldn’t you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That’s what we thought.
A simple, clean break from tradition, this marg eschews cloying Cointreau in lieu of a splash of sweet agave.
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