Cookbooks

Green curry with chicken and eggplant from Chef Hong Thaimee.

In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

Inspired by a Sazerac, here's a super boozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind—basically, everything you need a stiff drink to do.

This classic cocktail, made with gin, lemon, maraschino, and violette, dates back to 1916. 

We love a fun twist on a classic cocktail—this Negroni riff is mellowed by an extra splash of gin and punched up with herbaceous Punt e Mes in place of the standard sweet vermouth.

This cocktail is a smoky variation on the Manhattan, created by bartender Eryn Reece during her tenure at Death & Co.

This Manhattan variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect. 

The king of mezcal cocktails.

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries. 

This cocktail is a sort of marriage between a French 75 (a classic drink that combines gin, citrus, and Champagne) and a Negroni.

Nigerian peppersoup should be fiery hot with rich flavor—while the traditional spices can be hard to find in the U.S., this recipe approximates the taste with a few more readily available substitutes.

In this salad, the color palette—pale whites and browns—may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. You can make a homemade version of Old Bay by following this recipe.

Eggs provide all the protein and fat that a dumpling demands.