While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Erika Lenkert
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
Author: Gina Marie Miraglia Eriquez
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.
Author: Tailor, Nashville, TN
Author: Rick Bayless
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Jean Georges Vongerichten
Author: Clark Frasier
Author: Amelia Saltsman
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
Author: Rozanne Gold
Author: Amanda Hesser
Author: Gina Marie Miraglia Eriquez
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Author: Katie Brown
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Kimberly Kennedy
Author: Fuchsia Dunlop