Recipes & Menus

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

The Manhattan/Brooklyn cocktail riff that birthed a dozen others, Vincenzo Errico’s Red Hook was first served at the original Milk & Honey, the influential bar in New York.

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.