We know, we know. Blender drinks are for sissies–or so you may think. If that’s the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.
This healthy, low-carb side dish of grilled zucchini topped with punchy mint salsa verde makes excellent use of an abundance of summer zucchini.
This traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.
For this easy weeknight meal, angel hair pasta is tossed in a no-cook sauce of sun-dried tomatoes, fresh mint, oil, vinegar, and garlic.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
A perfect little snack made from deep-fried potatoes with a lemony, spicy finish. Serve with drinks and other little plates for a superb cocktail hour.
This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.