No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Paul Grimes
Author: Eben Freeman
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Clark Frasier
Author: Nigella Lawson
Author: Mary O'Callaghan
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Rick Tramonto
The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It typically isn't served as a punch but works quite...
Author: Kara Newman
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Tasha de Serio
Mozzarella in Carrozza
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Author: Albert Stevens Crockett
Author: Martin Cate
Author: Jessica B. Harris
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Nobuyuki Matsuhisa
Author: Adeena Sussman
Author: Holly Smith
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, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz