Author: Marcia Munson
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
An easy Vodka and Watermelon Cooler drink recipe
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: Serena Bass
Author: Shelley Wiseman
Author: Erika Lenkert
Author: Molly Stevens
Author: Engin Akin
Author: Victoria Granof
Author: Adeena Sussman
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Can be prepared in 45 minutes or less but may require additional unattended time.
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Andrea Albin
Author: Joseph W. DiPerri
Alsatian Cheese Tart
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Author: Maggie Ruggiero
Author: Selma Brown Morrow
Author: Jill Ringer