Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
Diana Kuan’s new book Red Hot Kitchen teaches you how to make classic Asian chili sauces from scratch.
At Bushwick’s Old Timers, Olivia Hu’s “Chinese margarita” called the Lucky 88 is an homage to her mom’s drag-like Lunar New Year performances.
Yasmin Khan’s new cookbook Zaitoun celebrates Palestinian identity through food.
In this final episode of the season, we unpack some mysteries of oat milk and explore a mystery of our own making: is there anything this post-cow drink can’t do?
This Little Debbie riff just so happens to be vegan, too.
Raaka’s new book The Art and Craft of Chocolate invites readers to take a deeper and more “cuisine-focused” look at a ubiquitous product.
You probably can’t even talk to your farmer about the ingredients in Forage, Harvest, Feast. They might even devote a not-insubstantial amount of time to weeding them out of their crop beds.
Going-south fruit finds a home in a sauce that can be eaten with or over anything and freezes beautifully for months and months.
A new cookbook from Seek Food features recipes using cricket flour from more than 30 chefs.
Instead of pairing standard lemon, mint and sugar with the bourbon to make a traditional smash cocktail, Haley Traub swaps in grapefruit, basil and orgeat.
In her new cookbook Saladish, R&D Foods owner Ilene Rosen is indeed a modern salad artist, with the intuition to create flavors many of us wouldn’t.