Recipes & Menus

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

Shoofly pie starts with a classic pie crust that cradles a dense and sticky molasses filling.

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.

These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

If you want to add a little heat to this simple smoked feta tip, start by throwing in some chopped hot peppers or even your favorite hot sauce.

This creamy, nutty dessert cocktail deserves a comeback.

Keep your coupes chilled and ready for this simple 3-ingredient rye whiskey cocktail.

This hearty homemade potato soup owes its richness to plenty of melted cheddar cheese and a topping of crispy bacon.

Make your own grenadine from pomegranate juice for flavor-packed cocktails at home.

This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm.

Strew some of this crispy no-oven streusel on top of cut fruit and suddenly it’s a full-fledged dessert.

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.

Swap the dry vermouth for fino sherry to bring your martini to new heights.