Alcohol
The Top 10 Flavor Trends Right Now
It's not a popularity contest. But if it were, these foods would win.
Why You Should Drink (and Slurp) Your Avocados
Three techniques that prove why avocados in liquid form are just as good as avocados on toast.
Chicken Liver Mousse With Burnt Honey Gelée
This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.
Let's Cook Like It's 2006
That fall, Gourmet magazine celebrated its 65th birthday with chile peppers, pear cake, and Aquavit-spiked Bloody Marys.
3-Ingredient Thanksgiving Gravy
This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
Salted Butterscotch
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
3-Ingredient Blueberry Champagne Granita
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.
How to Make a Daiquiri the Right Way
The maligned slushy drink favored by beach bums and strip malls bears little resemblance to the original version of this classic cocktail.
Wine-Braised Brisket With Butternut Squash
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.
Maraschino Cherry Parfaits
Layer maraschino liqueur–soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
The 20 Most Refreshing Iced Teas on the Internet
Our best recipes for cooling, refreshing iced tea.
Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch)
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
3 Rules for Muddling Cocktails
Score muddled drink gold by abiding by these three muddling rules.
This Week's Song to Cook to: k.d. lang's "Honey and Smoke"
The a new song from case/lang/veirs is this week's musical inspiration for a sultry cocktail. Oh, and a salad, too.
The Frozen Margarita Twist That's Perfect for Summer
Frozen raspberries and fresh ginger make for a refreshing take on the classic cocktail.
Frozen Raspberry-Ginger Margarita
Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.
Peach Lattice Pie With Bourbon Caramel
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches—ditto a scoop of ginger ice cream on the side.
Slow Cooker Amaretto-Poached Peaches
Start cooking them right before dinner, and these boozy peaches will be ready just in time for dessert.
Country-Style Ribs with Bourbon BBQ Sauce
Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.
Ham Steaks With Curry Sauce (Jambon Le Tout Paris)
Cognac, cream, curry powder, and clarified butter all combine to make an intoxicating sauce for this heritage recipe for pan-seared ham steaks.