Recipes & Menus

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.

This equal parts mezcal drink is beloved by everyone who tastes it.

The Jasmine is one of the earliest entries in the modern classic cocktail canon, coming just a couple of years after the creation of the cosmopolitan.

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

This classic homemade lemon meringue pie recipe is sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

This fan-favorite vegetarian stuffing recipe is sure to be the star of your Thanksgiving meal.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

Take a martini, but use bitter Averna instead of the vermouth.

A quick and easy version of the darling dark green leaf of long braises: collard greens.