Recipes & Menus

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

There’s something so playful about a lemon poppy seed cake—the lemon brings a zingy flavor, and the poppy seeds bring that delicate crunch.

Why does zucchini get all the glory in baking? Bring on the butternut squash.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

The Bobby Burns cocktail is a scotch manhattan from 1916, made fragrant with herbal and honeyed Benedictine liqueur. This Bobby Burns recipe is modernized, with a bit more whiskey than older versions.

The Cowboy Killer is a slightly smoky scotch-tinged riff on the Brooklyn cocktail from bartender Colin Shearn.

The Brooklyn cocktail is an original riff on the manhattan that sparked many modern variations.

This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.