Quick

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

We’re partial to the grenadine from Jack Rudy Cocktail Co.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

These ground pork recipes are easy, nutritious, and versatile.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

This is also great with maple syrup; you can use any kind of pear or apple, too.

Whether you're pressed for time or just lazy, you're gonna love this ready-in-five minutes, no-stove-required granola.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Serve with celery sticks for dipping, use in place of mayo on tomato sandwiches, or dress salads with it (duh!).

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Pancakes don't have to be weekend-only fare. They also don't have to be indulgent. Here's how to make healthy, weekday-friendly flapjacks.

Heartier than toast, more satisfying than porridge—stir-fried grain bowls are the awesome, healthy weekday breakfast you've been looking for.

Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.

When you put an egg on eggplant, you get a veg main course.