Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
This madcap Italian nightcap swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.
Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.
The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
Soft pillows of different flavors–cauliflower and caviar, smoked salmon, and blue cheese and walnuts–are piped into spoons for these elegant bites.
The martinez–a mix of gin, sweet vermouth, maraschino liqueur, and orange bitters–is a subtle, spicy cocktail that’s perfectly blended and balanced.
The gimlet is a cocktail that has caused much disagreement. Fresh lime juice, bottled, or, in this case, a combination of both? A great year-round drink.
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
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.
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.
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