Author: Linnea Johansson
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Warm out of the oven and brimming with flavor, these homemade spiced nuts are a surefire party hit. Serve them at your next cocktail party or gathering.
Author: Gina Marie Miraglia Eriquez
Author: Shaun Hergatt
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light...
Author: Andrea Albin
Author: David Lynch
Author: Eric Werner
Author: Melissa Potter
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: Joy Wilson
Author: Dale DeGroff
Author: Adeena Sussman
Author: Victoria Granof
Author: Andrea Webster
Author: James Beard
Author: Linnea Johansson
Author: Rick Bayless
"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." -Jeffrey Morgenthaler; Clyde...
Author: Jeffrey Morgenthaler