Author: Karen DeMasco
Author: Lou Lambert
Author: Allen Susser
This punch recipe from Shannon Mustipher uses Earl Grey tea, pineapple, grapefruit, and pot still Jamaican rum.
Author: Shannon Mustipher
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
Author: Mary Frances Heck
Author: Eric Werner
Author: Liza Jernow
Author: Cassie Piuma
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
Author: Kemp Minifie
Author: Amelia Saltsman
Author: Gerardo Gonzalez
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Sean Fowler
Author: Joan Mathews
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Heather John
We're partial to the grenadine from Jack Rudy Cocktail Co.
Author: Natalie Chanin & Butch Anthony
Author: Sam Mason
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Author: Rhoda Boone
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Author: F. W. Pearce
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Author: Bon Appétit Test Kitchen