Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
Author: Maggie Ruggiero
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
Author: Frank Caiafa
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Jeanne Thiel Kelley
Author: Madeleine Kamman
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with...
Author: Maggie Hoffman
A brisk and bitter tequila cocktail that's made with Campari but is a bit lighter than the classic Negroni.
Author: Jim Meehan
The Gibson is a delicious version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid.
Author: Jim Kearns
Author: Adam Baru
Author: Andrea Albin
The Negroni, a gin-based aperitif, meets sangria in this great party punch.
Author: Ivy Manning
"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." -Jeffrey Morgenthaler; Clyde...
Author: Jeffrey Morgenthaler
This Manhattan cocktail variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect.
Author: Kara Newman
It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.
Author: Chiltern Firehouse, London
This cocktail recipe for a riff on the Negroni features gin and Aperol, as well as bitter Punt e Mes.
Author: Gary Regan
We're partial to the grenadine from Jack Rudy Cocktail Co.
Author: Natalie Chanin & Butch Anthony
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Author: Lora Zarubin
This is the recipe for a vodka Martini we'd place bets on any day, with ice-cold spirit, dry vermouth, and a lemon twist. Here's how to make it.
This classic cocktail mixes equal parts gin, Campari, and sweet vermouth. This version of the Negroni recipe comes to us from bartender Eben Freeman.
Author: Eben Freeman