4 Ways to Use Dona Chai Concentrate
Stir some in your cold brew, or get a little more creative with these affogato, scone, French toast and cocktail recipes.
Courses
For Inspiration, Crack Shell: George Weld Considers the Egg
Suddenly all poorly cooked eggs seemed like sins, blowing this potentially sublime experience.
Food52’s Genius Recipes Enlighten with Transformative Techniques
We recently caught up with author Kristen Miglore to get the recipe for Saltie’s Ship’s Biscuit and learn more about what makes a recipe “genius.”
Going Locapour: How to Make The Noble Experiment’s Daiquiri With Owney’s Rum
This citrusy, heady drink is warmth and palm-tree romance in a glass, not to mention a little lime slice of Cuban history.
8 Different Ways to Make the Brooklyn Cocktail, Spanning From 1883-1945
Not only did the country’s most esteemed drinks historian, a Brooklyn native, write us a thoroughly researched history of the Brooklyn Cocktail, he also furnished not one but eight historical recipes for variations of the theme.
5 Cookie Recipes We’re Baking This Christmas
With Christmas on our doorsteps, it’s time to bake. Here are some of our editors’ favorite cookie recipes.
RECIPE: Cardamom and Honey Squash Pie
The thing we love most about this pie, is that it’s not just for Thanksgiving.
RECIPE: Salty Caramel Apple Pie With a Bourbon Crust
Make and freeze this pie in advance to give yourself a leg up on your Thanksgiving day baking and cooking.
RECIPE: Homemade Caramel Corn by Sweets & Bitters
With a little preparation, you can treat your friends, tricksters or treaters to homemade caramel corn from one of our favorite local food periodicals.
Our Editors’ Favorite Fall Soup Recipes
Soups aren’t necessarily seasonal, but there’s something about fall that gets our editors stewing up these recipes in their home kitchens.
RECIPE: Bellocq’s White Duke Tea Gimlet
As the Greenpoint based tea atelier shows us, the beauty of tea-spiked cocktails is they are as versatile as their ingredients when it comes to melding with the seasons.
Persian-Style Stuffed Grape Leaves
In Iran, grape leaves are folded into squares and stuffed with lamb flavored with tiny, tart barberries, a Persian staple.
