Author: Kris Wessel
Author: Kris Yenbamroong
Author: Myra Goodman
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English...
Author: Julie Reiner
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture...
Author: Andy Baraghani
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Author: Lou Lambert
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Dorie Greenspan
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for...
Author: Enrique Olvera
Author: David Linville
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer...
Author: Talia Baiocchi
Author: Joan Mathews
Author: Mary Frances Heck