In her cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking,” Toni Tipton-Martin writes about the Carolina lowcountry tradition…
Witbier, an unfiltered white beer made with wheat and spiced with coriander and citrus, lends its bready, citrusy and spicy…
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren’t exactly a treat you can make on a…
While a classic gin fizz uses lemon juice, the sweet acidity of lime in this variation skews it toward a…
This minimalist drink of sugar that’s been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas’s…
This classic 19th-century cocktail’s name means “jewel” in French, in supposed reference to its combination of gem-colored spirits: diamond-clear gin,…
This party-sized vegetarian version of a sausage roll takes a bit of inspiration from potato- and pea-filled samosas: The filling…
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East…
Ina Garten’s 12th cookbook, “Modern Comfort Food,” was published in October 2020. As always, she seemed to have her finger…
Here is a recipe for the easiest candy to make: brittle. The only thing even remotely tricky about it is…
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest…
With only two ingredients — buttermilk and salt — this might be the least complicated turkey brine recipe ever. The trickiest step will…