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: Deborah Madison
Author: Jerry Traunfeld
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Alain Ducasse
Author: Elissa Narow
Author: Gianni Scappin
Author: David Tanis
Author: Diana Yen
Author: Jayne Cohen
Author: Jill Silverman Hough
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: Michael Ruhlman
Author: Jody Adams
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Author: Laura Werlin
This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.
Author: Sean Sherman
Author: Lidia Bastianich
Author: Betty Rosbottom
Author: Paul V. Pusateri
Author: Bon Appétit Test Kitchen
Author: Donna Hay
Author: Robin Schempp
Author: Josie Le Balch
Author: Melissa Roberts
Author: Bruce Aidells
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Author: Gina Marie Miraglia Eriquez