The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
Author: Michael Lomonaco
Author: Kristin Donnelly
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks
Author: Lourdes Castro
Author: Judith Fertig
Author: Ginny Leith Holland
Author: Jamie Elizabeth Flick
Author: Mollie Katzen
Author: Steven Raichlen
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Laura O'Neill
Author: Ruth Cousineau
Author: Larraine Perri
Author: Robin Donovan
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Jean Georges Vongerichten
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Author: Alexis Touchet
Author: Liza Davies
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations,...
Author: David Lebovitz
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Lucia Luhan
Author: Janos Wilder
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for...
Author: Tara O'Brady
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.
Author: Edwin Goto
Author: Rachel Saunders