Recipes & Menus

This gin cocktail gets a bitter kick from Fernet-Branca.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context. 

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

This frozen G&T skips the fizz and gets frosty instead. You’ll need to use tonic syrup, not tonic water (tonic water won’t add enough flavor), but don’t let that stop you—this drink is too refreshing to skip.

This bitter and juicy highball is one of the greatest hits at Fort Defiance in Brooklyn.

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.

Here, chicken and cauliflower get tossed in a garlicky chipotle marinade, roasted to charred perfection and nestled into tortillas. Want to make these vegetarian? Cut the chicken and double the cauli.

Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

This is Sasha Petraske's sly retort to the popularity of the Cosmopolitan, as the name coyly indicates. Indeed, the drink, piquant and slightly fruity, fills much the same purpose, tastewise, as that ubiquitous cocktail—only more so.