Author: Eben Freeman
Author: Andrew Schloss
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
Author: Marlena Spieler
Highwest's Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.
Author: Tristan Willey
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
Author: Mario Batali
Author: Melissa Roberts
Author: Caitlin Freeman
Author: Andrea Albin
Author: Dina Cheney
Author: Joe Yonan
Author: Karen DeMasco
Author: Andrew Knowlton
Author: Dianne Rossmando
Author: Catherine McCord
Author: Joni Marie Newman
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...