This tipsy tapa of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.
Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.
This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.
Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
That froufrou blender drink dolloped with whipped cream? Imposter. This is what you really want. Rum, lime juice, and just a touch of something sweet.
Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. You’ll change your tune when you taste it. Trust us.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these eminently easy dips.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.