Rebekah Peppler

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

This fun, citrusy cocktail snack is for olive lovers only.

Potatoes covered in cheese is never a bad thing.

Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.