Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch...
Author: Sam Sifton
Originally the Mexican Martini was just a large margarita in Austin, Tex. But the presentation calls for the margarita to be served in a martini glass, with olives on a spear. Because it is about twice...
Author: Jordan Mackay
These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several...
Author: David Tanis
Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.
Author: Mark Bittman
This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar...
Author: Claudia Fleming
Author: Elaine Louie
Serving a hot punch is difficult unless it is placed over a heating element. Even then, hot drinks are better when served as soon as they are prepared.
Author: Frank J. Prial
Author: Molly O'Neill
Guadalajara Sour, a riff on the whiskey-based New York Sour by the mixologist Michael Bowers at Modern Hotel and Bar in Boise, Idaho, brokers a novel friendship between tequila and rosé, two summer staples...
Author: Robert Willey
Author: Eric Asimov
Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. This comes together fast...
Author: Jeff Schwarz And Greg Kessler
Tea made from dried limes makes an unusual and aromatic cocktail mixer.
Author: John Willoughby
This egg-free mayonnaise can be varied in all the ways you might a regular mayonnaise, say, by adding basil.
Author: Mark Bittman
Going out on New Year's Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might...
Author: Charlotte Druckman
Author: Marian Burros