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magazine fasteasyfresh 2008 07 plum sorbet with black currant liqueur
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Quickly infusing vodka with earl grey tea bags creates a distinct floral foundation for this fun (and caffeinated) take on a martini.
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Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.
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Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.
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Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
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Al Thompson shares his version of a classic G&T. With the combination of bright, citrusy grapefruit and lavender, this G&T becomes the perfect rooftop cocktail. Simple. Refreshing. Delicious.
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Yes, you can serve this in a punch bowl if you don't have any coconut shells lying around!
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“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”
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Swirls of sweet, jammy plum make their way into every bite of this easy no-churn frozen dessert.
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Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required.
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Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
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Julie Reiner shares her spin on a Bombay & Tonic. Julie grew up in Hawaii and uses that for her inspiration, with watermelon, lemon, and coconut water for a bright burst of summer.
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With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.
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Culture
The herbaceous, ripe black currant liqueur is like liquid Daylight Savings.
Aliza Abarbanel
Culture
Andrew Knowlton, the Bon Appétit Foodist, reviews Whisper Creek Tennessee Sipping Cream, an American-made rival to Bailey's
Andrew Knowlton
Shopping
Stanley used to be synonymous with rugged outdoorsmanship. But in recent years, the brand’s travel tumblers have gotten a lot more pastel.
Li Goldstein
Culture
It’s the most caffeinated and art-directed cold brew liqueur around.
Aliza Abarbanel
Cooking
Raspberry lambic beer and black currant liqueur make for a memorable cocktail.
Rochelle Bilow
Cooking
In honor of Saturday's 137th annual Running of the Roses, we dug out this recipe from the BA archives and took it for a spin...
Emily Fleischaker
Videos
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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Produced by Bon Appétit for Colavita | One of the secrets to the fudgey goodness in these brownies is Colavita® Extra Virgin Olive Oil. Impress your friends with this mocha swirl trick and tasty dessert.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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Produced by Bon Appétit with The Home Depot | We used a mixer and coffee maker to coax the maximum mocha flavor out of this staff favorite.
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Let our Black Bean Soup with Chile-Lime Crema warm up your fall evening.
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It's that time of year again when peeps are on the menu. Peeps, those little birds full of cushiony marshmallow and coasted with the sugariest of colored sugar, come in all shapes and colors. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of peeps!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/