Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
A sprightly seasonal classic, this variant on a Pimm’s Cup is a wham bam grand slam of booze, orange, lemon, cucumber, mint, and lemon-lime soda.
An old-fashioned cocktail that takes its namesake tinge of pink—albeit a manly man’s shade of pink—from a splash of bitters. A cure-all of sorts. Elizabeth Stewart explains.
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
Today is National Popcorn Day. And, as Renee shows us, the ubiquitous kernel has a way of–dare we say it?–popping up at important life events.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
Larded with bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky, this country-style pâté redefines refined.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
Pity the pilgrims. They hadn’t yet conjured this cranberry cosmo, which is a cinch to make and ensures Thanksgiving is a lot more tolerable. Sure beats mead.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
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