Beverages

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Lemony sticky buns are the best buns.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

The classic negroni is an anytime cocktail. With equal parts gin, Campari, and sweet vermouth, the Italian aperitivo is bittersweet, herbal, and a cinch to mix.