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.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
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.
Buttery shortbreads take on an Asian accent—and an absolutely unforgettable appearance—with the addition of matcha powder.
The savvy, if very seventies-ish, secret to these Christmasy, cashew-topped caramel-chocolate bars? Saltines. Trying is believing.
These sophisticated shortbread are gilded with sweet butter, vanilla, and fleur de sel. Most excellent holiday gifts.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.
These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.
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