Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
Author: Maggie Ruggiero
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
Author: Frank Caiafa
A brisk and bitter tequila cocktail that's made with Campari but is a bit lighter than the classic Negroni.
Author: Jim Meehan
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with...
Author: Maggie Hoffman
Author: Ivy Manning
It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.
Author: Chiltern Firehouse, London
Author: Lora Zarubin
Author: Andrea Albin
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
The Negroni, a gin-based aperitif, meets sangria in this great party punch.
Author: Adam Baru
This cocktail recipe for a riff on the Negroni features gin and Aperol, as well as bitter Punt e Mes.
Author: Gary Regan
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
The Gibson is a delicious version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid.
Author: Jim Kearns
This Manhattan cocktail variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect.
Author: Kara Newman
We're partial to the grenadine from Jack Rudy Cocktail Co.
Author: Natalie Chanin & Butch Anthony
"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." -Jeffrey Morgenthaler; Clyde...
Author: Jeffrey Morgenthaler
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Author: Madeleine Kamman
This classic cocktail mixes equal parts gin, Campari, and sweet vermouth. This version of the Negroni recipe comes to us from bartender Eben Freeman.
Author: Eben Freeman