The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Author: Mary Frances Heck
Author: Camper English
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft,...
Author: Anna Stockwell
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
Author: Jose Garces
Author: Erika Lenkert
Author: Joanne Weir