Recipes & Menus

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

Once prescribed as a medicinal tonic to sailors in the British Royal Navy, this classic cocktail stands the test of time.

Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.

No one—and we mean no one—can resist crispy potato jackets stuffed with velvety mashed potatoes.

Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.

What distinguishes this ginger beer cocktail is the addition of fino sherry to dry out the other flavors, and cucumber juice for an additional layer of aromatics.

The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca.

This easy recipe for homemade pecan pie is loaded with nuts and gets a little verve courtesy of orange zest.

Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.

Although sbagliato is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.

The Hot Gin and Tonic is exactly as it sounds, the ever-popular cocktail-hour refresher retrofitted into toddy form.

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.