Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
Author: Tasha de Serio
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Kim Haasarud
Author: Erika Lenkert
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp...
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
This sweet-tart syrup will be enough for both the rickeys and the fruit cup.
Author: Gina Marie Miraglia Eriquez
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Amanda Hesser
Author: Rick Tramonto
The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.
Author: Robert Simonson
Author: Clinton Kelly
Author: Rocco DiSpirito
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally,...
Author: Leticia Moreinos Schwartz
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Amber Levinson
Author: Katie Brown
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon...
Author: Maggie Hoffman
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen