These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
Given that there are so many forms of drunkenness—some prettier than others—shouldn’t there be a unique way to describe each?
This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
We think you’ll come to understand our giddiness about this effervescent elixir the second you take a sip.
An Italian classic. And it’s ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
Practice proper Southern gentility by whipping up a batch of that classic crowd-pleasing 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.
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.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
There’s a reason this effervescent communion of stout and champagne has the word “velvet” in the title. It’s sooooo smooth and subtly sophisticated. Sip for yourself.
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