Author: Amanda Hesser
Author: Maggie Ruggiero
This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
Author: Sheila Lukins
Author: Maggie Ruggiero
Alaska King Crab "Nachos"
Author: Camper English
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Sheila Lukins
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Clark Frasier
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Audrey Saunders
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Amelia Saltsman
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Melissa Roberts
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman