Recipe information
Yield
<p>Serves 1</p>
Ingredients
1 jigger (1 1/2 ounces) dark rum
6 tablespoons fresh orange juice
6 tablespoons strong tea, chilled
Garnish: orange slice and mint sprig
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.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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 no-knead knockout gets its punch from tomatoes in two different ways.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A garlicky pistachio topping takes this sunny summer pasta from good to great.