Recipes & Menus

This gingery vodka cocktail has a complicated past, but the recipe couldn’t be easier to make.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

When made correctly, the Long Island Iced Tea is a bright, balanced cocktail with a totally reasonable amount of booze. (No, seriously.)

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

This fun twist on zucchini bread is covered in a buttery Cinnamon Toast Crunch topping.

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

The classic Corpse Reviver #2 cocktail combines equal parts gin, orange liqueur, lemon juice, and Kina Lillet, an aperitif. It’s an easy drink for happy hour.

The Blood and Sand is a classic equal parts scotch cocktail that’s rich and bold. 

The Last Word, a classic gin cocktail, balances nutty, herbaceous, sweet, and tart flavors. It’s one of the most successful examples of the equal parts game.

A flavored salt ground with cilantro, mint, and various spices. 

Not to be mistaken for American flapjacks (a.k.a. a stack of pancakes), these British oat bars make a fantastic on-the-go breakfast or snack.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

The best angel food cake you’ve ever tasted is fewer than 10 ingredients away.

These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.

This is a wonderfully forgiving recipe to scale up and down—you can halve it to make a dozen cupcakes, or double it to make four 6-inch loaves.

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.