An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Author: Lillian Chou
Author: James Beard
This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.
Author: Kat Boytsova
Author: Michael Laiskonis
Author: Patricia Yeo
Author: Jason Corrigan
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Bruce Aidells
Author: Joseph W. DiPerri
Author: Melissa Roberts
Author: Bruce Aidells
Author: Gilbert Garza
Author: Paul Grimes
Author: Todd English
Author: Scott Peacock
Author: James Silk
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
Author: Roberta Lee, M.D.
Author: Jeff Mall
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Author: Hugh Acheson
Author: Melissa Roberts
Author: Armandino Batali