Author: Barbara Kafka
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
Author: Harley Pasternak, M.Sc.
Author: Lillian Chou
Author: Peter Hoffman
Author: Paula Deen
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
Author: Danny C. Withrow
Author: Paul Grimes
Author: Dorie Greenspan
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Jeanne Thiel Kelley
Author: Robert Colombi
Author: Amy Finley
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Author: Chris Morocco
Author: Lynda Hotch Balslev
Author: Jean Robert de Cavel
Author: Hilary Osgood
Author: James Beard
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Author: Emma Warren
Author: David Drake