Alcohol & Other Drinks
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A hot pink citrusy-sour drink with a jalapeño kick.
4.6
(4.57)
Quick
A PSA from our creative director Alex Grossman on how to serve your guests booze all night.
Josie Adams
If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.
5.0
(5)
Easy
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
4.3
(4.25)
Port may be your grandma’s drink, but that doesn’t mean it can’t be your drink, too. Because here’s the thing: Port is really good.
Marissa A. Ross
Coffee shops don't rake in the cash, so why are chefs so eager to own their own?
Elyssa Goldberg
Everything you need to know about bourbon’s cooler cousin.
Brad Thomas Parsons
The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.
4.4
(4.38)
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
5.0
(5)
If you feel like experimenting, try using cashews or pecans in place of the almonds.
3.0
(3)
What to do and where to eat and drink in Utah's capital, according to a local in the know.
Elyssa Goldberg
A whole new way to get your matcha fix.
Elyssa Goldberg
From the proper glassware to the right club soda, there are rules to this classic cocktail.
Rochelle Bilow
icon
For today's craft brewers, it's all about aluminum (and cool graphics).
Quick
Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.
5.0
(5)
Potent—but so much classier than your dive bar shots.
4.0
(4)
Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.
3.0
(3)
Grady's Cold Brew is king of the test kitchen when it comes to iced coffee.
Claire Saffitz
These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.
Amiel Stanek