The Tequila Sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.
Author: Matt Duckor
Author: Kate Fogarty
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Author: Kristin Donnelly
This Aperol Margarita is a great union of two amazing places: Italy and Mexico. Here, the tequila blanco balances with Aperol flawlessly.
Author: Natalie Migliarini
Author: Matt Lee
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding
Author: Bon Appétit Test Kitchen
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Author: Joanne Weir
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Lulu Powers
Author: Ruth Cousineau
Author: Sheila Lukins
Author: Marcela Valladolid