This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.
Author: Kat Boytsova
Author: Susan Roberts-Muz
Author: James Beard
Author: Joanne Lopez-Cepero
Author: Emeril Lagasse
Author: Lidia Bastianich
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Dede Wilson
Author: Jeanne Thiel Kelley
Author: Adeena Sussman
Author: Claudia Fleming
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
Author: James McNair
Author: Torben Jensen
Author: Ruth Cousineau
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Charlie Trotter
Author: Melissa Roberts
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Diane Rossen Worthington
Author: Jason Corrigan