Author: Andrea Albin
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
Author: Eric Werner
Author: Adeena Sussman
The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.
Author: Maggie Hoffman
Author: Katie Brown
Author: Linnea Johansson
Author: Melissa Potter
Author: Lara Shriftman
Author: James Beard
Author: Dale DeGroff
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light...
Author: Andrea Albin
Warm out of the oven and brimming with flavor, these homemade spiced nuts are a surefire party hit. Serve them at your next cocktail party or gathering.
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." -Jeffrey Morgenthaler; Clyde...
Author: Jeffrey Morgenthaler
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
Author: Eric Werner
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: David Lynch