Ted Cavanaugh

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.

Cocchi Americano is a refreshing aperitif from Italy and has just recently become popular in the States. It's the perfect ingredient for delightful summer cocktails.

This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Spritzes use mixers and ice, so skip pricey Champagne.

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.

Crème de cassis is most well-known as being an ingredient in Kir and Kir Royale cocktails, but if you're feeling brave, try it on its own as an after-dinner drink.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.