Recipes & Menus

Green curry with chicken and eggplant from Chef Hong Thaimee.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

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 dairy-free cocoa uses fragrant coconut milk as its base. Dried rose petals bring an extra dose of floral aroma and flavor—not to mention romance.

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.

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.