This refreshing cocktail combines a base of silver tequila with tart grapefruit juice, a hint of sweetness from grenadine and sugar, and orange liqueur.
A delightful mead recipe combining floral lavender and juicy blackberries, contributed by Bill Savage, a former head brewer at Wild Blossom Meadery in Chicago.
This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the pitcher drink.
A classic Mexican cocktail made with lime juice, tequila and grapefruit soda, reinvented with smoky mezcal, fresh grapefruit juice and Cocchi Americano.
An amazingly simple, fast, and flavorful Naan recipe that is best cooked at a high temperature, ideally in a wood-fired pizza oven like the Ooni Pro Pizza Oven.
This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength.
Arab Pancakes with Fresh Mangoes and Orange-Blossom Clotted Cream
Thick, fluffy pancakes traditionally made with a yeast batter, stuffed with Arab clotted cream, chopped pistachios, and rose-petal jam, and drizzled with syrup.
Delightful mild tang, sourdough pancakes and waffles evoke memories of Gold Rush days in California, when sourdough in some form was served to miners morning, noon, and night.
Bittersweet and chewy brownies that are defined not by what they have in them but what they don’t; there’s no brown sugar or brown butter, baking powder, Dutched cocoa, cake flour, nuts, coffee granules, chips or frosting.
A splash of whiskey or rum adds a surprising and delicious flavor to this seasonal favorite pie and tames the sweetness while amplifying pecans’ earthy nuttiness.
This Thai street food classic features chewy rice noodles stir-fried with shrimp, tofu, sprouts and chopped peanuts in a sweet, sour and spicy tamarind sauce flavored with dried shrimp and fish sauce.
These dainty old-fashioned tea sandwiches feature cool cucumber slices, thinly sliced red onion, and a creamy herbed spread made with cream cheese or mayonnaise sandwiched between thin bread slices.
Though the name sounds like a wild sweet-tooth’s parade, this fried chicken recipe actually makes perfect sense when paired with a spicy scallion cornmeal waffle.
Birria, the regional stew from Mexico, saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States.
These tacos are filled with incredibly flavorful, tender braised beef birria made by slowly cooking chuck roast and short ribs in a guajillo chili adobo.
Inspired by the Italian dish of sautéed puntarelle and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages.
Perfectly cooked whole branzino is topped with a vibrant sauce of garlic, ginger, shallots, Thai chilies, Shaoxing wine, fish sauce, honey and rice vinegar.
Chana masala is a Northern Indian dish with chickpeas braised in a beautifully balanced, aromatic sauce of tomatoes, onions, garlic, ginger and myriad warming spices like coriander, cumin, cinnamon, turmeric and cayenne.
Fragrant, long grain basmati rice is layered with tender chunks of chicken, golden raisins, caramelized onions, and whole spices for an elegant one-pot meal.
A classic preparation for chicken, this lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish, and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.