Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Author: Ruth Cousineau
Author: Maggie Glezer
Author: Matthew Moran
Author: Susan Reid
Author: Liza Jernow
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Martin Picard
Author: Ferran Adrià
The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.
Author: Stephen A. McLeod
Author: Jessica Harlan
Author: Spike Gjerd
This variation on the Negroni cocktail made with sherry and amaro was created by bartender Dan Greenbaum at The Beagle in New York City.
Author: Adrienne Stillman
Author: Melissa Roberts
Author: Catherine McCord
Author: Ian Knauer
Author: Dorie Greenspan
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
Author: Susan Herrmann Loomis
The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.
Author: Jen Fisch
Author: Clifford A. Wright
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
These turkey burgers are a nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.
Author: Steph Gaudreau
Author: Eloise Davison
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Author: Joe Truex