Rum Dubonnet
Recipe information
Yield
Serves 1.
Ingredients
3/4 ounce light rum
3/4 ounce Dubonnet
1 1/2 tablespoons lemon juice
3 or 4 ice cubes
Preparation
Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.