In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Dave Kovner
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Sergio Remolina
Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.
Author: Chris Morocco
Author: Melissa McClure
Author: Kay Chun
Author: Melissa Roberts
Author: Ivy Manning
Author: Suzanne Pirret
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to...
Author: Marye Audet
This tequila-infused carnitas recipe is perfect for festive occasions-or any weeknight you want to party.
Author: Jen Fisch
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that...
Author: Chris Morocco
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's...
Author: Maggie Ruggiero
Author: Rick Martinez
We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic vodka drink for a reason.
Author: Chris Morocco
This Aperol Margarita is a great union of two amazing places: Italy and Mexico. Here, the tequila blanco balances with Aperol flawlessly.
Author: Natalie Migliarini
Author: Sergio Remolina
Author: Melissa Roberts
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries...
Author: Art Smith
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato...
Author: Andy Baraghani
Author: Susan Feniger
This addictive grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty. It's ideal for navigating the crowds on...
Author: Kat Boytsova
This Aperol cocktail is like a spritz, but with wheat beer and a touch of lemon. This is an easy cocktail recipe for summer.
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the...
Author: Quealy Watson
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.
Author: Alison Roman
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Rozanne Gold
Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that...
Author: Rob Ray
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a...
Author: Daphne Oz
Author: Alison Roman
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Mexican aguas frescas, or "fresh waters," made from all kinds of fresh fruit, flowers, or herbs, are a great way to beat the heat. This cantaloupe version...
Author: Ruth Cousineau
Author: St. John Frizell
Sure, you could use heavy cream instead of coconut milk, but then it wouldn't be as healthyish.
Author: Chris Morocco
Author: Joshua McFadden
Author: Lulu Powers