Michael Graydon Nikole Herriott
3 Do-Ahead Pitcher Cocktails, Perfect for a Dinner Party
Make these 3 cocktails—Sazerac, Autumn Gin Sour, and the Evening in Kingston—by the batch to serve at your next dinner party
Why Sherry Is Suddenly Cool
Once relegated to old ladies and British aristocrats, Sherry is now the pour of the moment. Here's all you need to know.
Alma: Best New Restaurant in America 2013
The story of how this unassuming, 39-seat restaurant in Los Angeles became the restaurant of the year is, to put it in sports terms, like that of a minor league baseball player who goes from batting .200 one year to hitting a grand slam in the bottom of the ninth with two outs to win the World Series the next
Pot-Roasted Artichokes
Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
Poached Arctic Char with Basil-Tarragon Mayonnaise
This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
Spring Egg Drop Soup
This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.
Pistachio Shortbread
Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.
Snap Pea Salad with Burrata
Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.
Brined Roast Turkey Breast with Confit Legs
No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.
Celery Root Purée with Toasted Hazelnuts
Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.
Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche
This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.
Roasted Squash with Date Relish and Pumpkin Seeds
A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.
Kale Dressing
Crisp around the edges and soft in the center, this side dish will please everyone at the table.