Author: Katie Brown
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
Author: Madhur Jaffrey
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: Bon Appétit Test Kitchen
Author: Erika Lenkert
Mozzarella in Carrozza
This sweet-tart syrup will be enough for both the rickeys and the fruit cup.
Author: Gina Marie Miraglia Eriquez
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...
Author: Kim Haasarud
Author: Tasha de Serio
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Author: Amber Levinson
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: Rick Tramonto
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
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: Clinton Kelly
Author: Erika Lenkert
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
Author: Rocco DiSpirito