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Fall
Cocktail Party
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Saveur (67)
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Easy (74)
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Vegetables (21)
Whiskey & Bourbon (19)
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Appetizers (42)
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American (33)
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Bake (19)
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Recipe (87)

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01/30/2013
Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
10/28/2012
Rock & Rye & Rum Punch
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/26/2011
Pickled Shrimp
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
09/14/2011
Brown Derby
Named for the famous hat-shaped restaurant, this bourbon cocktail was the signature drink at LA's 1930s Vendome Club.
Issue #141
09/14/2011
Greenpoint
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
09/14/2011
Hot Coconut Milk Punch
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
La La Lola
Jill Schulster of Manhattan's Joe-Doe restaurant created this riff on a cherry cola, which uses cola ice cubes to keep the flavor robust.
Issue #141
09/14/2011
Whiskey Sour
Dale DeGroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter, 2008) was the source for this timeless whiskey sour recipe.
Issue #141
09/14/2011
White Whiskey Punch
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
09/14/2011
Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/14/2011
Manhattan
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one comes from Keen's Steakhouse in Manhattan.
Issue #141
09/14/2011
Seelbach
The eponymous Louisville hotel has been serving this bourbon drink since 1917.
Issue #141
09/14/2011
Beet It
Julian Cox of Los Angeles's Rivera created this fresh, bright cocktail, which marries beet juice with bourbon and a fruity liqueur.
Issue #141
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
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