Mary-Frances Heck
Recipes
The New York Sour
This wine-spiked whiskey sour is our pick for comeback cocktail of the year.
Recipes
Strawberry Lemonade Smash
It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).
techniques
How to Make a Rich, Light Chocolate Mousse
Here are the keys to making a rich yet light chocolate mousse for your honey on Valentine's Day
techniques
Beef Short Ribs
We love (love!) short ribs, but there are three different styles of cuts, each with their own uses. Here's what you need to know
Recipes
Pineapple-Mint Vodka
This pineapple-mint vodka recipe is pretty much the definition of refreshing.
Cooking
How to Care for a Butcher Block
Autumn and Hive's high-beeswax conditioner is just what you need to treat your cutting boards and butcher blocks
Cooking
Styrian Pumpkin Seed Oil
Styrian pumpkin-seed oil, believe it or not, pairs perfectly with vanilla ice cream
Recipes
Vegetable Stock
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
Recipes
Chicken Stock
Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
Cooking
New England Clam Chowder Brunch
New England clam chowder makes for a surprising--yet low-key--brunch
Cooking
Have an Old Fashioned for Happy Hour
For BA Test Kitchen director Mary-Frances Heck, it's not the holidays till Dad mixes this cocktail
Recipes
Bill Heck's Old Fashioned
