Recipes & Menus

This fragrant coconut cake is dense and chewy inside and crisp on the top.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

These Italian cannoncini are filled with a simple Chantilly cream, but some bakeries pipe in a rich custard instead.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

The lilac essence comes through this homemade lilac vinegar with a sweet floral scent that lingers just above the acidity.

You can make delicious apple cider vinegar at home, whether you start from store-bought apple juice or already-fermented hard cider.

Inspired by Dr. Brown’s Cel-Ray Soda, a fixture in NYC delis, this celery shrub is savory and refreshing.

Pair this sweet, slightly spicy carrot-ginger shrub with vodka or gin, or use it in salad dressing with olive oil, salt, and pepper.

Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave.

This homemade vinegar recipe works with any type of wine—red, white, rosé, or a mix if you find yourself with open bottles after a party.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.