Recipes

This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.

Rim some glasses with spicy salt and make this juicy watermelon cocktail recipe for your summer barbecue. It’s an easy gin cocktail served by the pitcher.

Tender, buttery, and pleasantly crumbly, these salty-sweet shortbread wedges studded with toasted pecans are a grownup version of the childhood favorite.

How do you make fried shrimp better? By adding giardiniera to the mix. Here the duo gets coated in a vodka-spiked batter to create a remarkably crisp exterior.

This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.

Nothing’s cuter (or more delicious) than pairing tiny pastina with bite sized meatballs in an elevated twist on Spaghettios.

This mezcal, blackberry, and ginger ale cocktail is the ideal juicy summer refresher. Serve in a tall glass filled with crushed ice.

There's nothing more soothing than a bubbling pot of sulguk, a.k.a. alcohol soup. This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun.

Quickly infusing vodka with earl grey tea bags creates a distinct floral foundation for this fun (and caffeinated) take on a martini.

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

This Americano recipe is so simple you’ll quickly memorize it. The classic Italian predinner cocktail combines Campari, sweet vermouth, and seltzer or club soda.

Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?

Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.

A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.

This frozen coffee cocktail recipe combines cold brew concentrate, frozen bananas, mezcal, cinnamon, and vanilla, blended together until creamy. Whip one up for brunch this weekend.

The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.

A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

An abbreviation of kongnamul (soybean sprouts) and bulgogi, kong-bul is a quick one-pot dish that’s great as a drinking side dish or an easy weeknight meal.

If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.

This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.

Who doesn’t want chocolate chips in their cookies? A lot of us, apparently.

A 20-minute dinner everyone will ask for again.

If 6 Tbsp. of cayenne gives you pause, note: this is what Hattie B’s considers medium.

A citrusy, calming riff on classic tiramisu.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.

We'll walk you through each step, from cannabutter to dosing.

Three layers of super moist cake + two layers of creamy pudding = a chocolate lover’s dream.

Lots to love about this low-lift dinner, but the crispy croutons might be the best part.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.