Bon Appétit

If you don't have both spices, it's okay to omit one or the other.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

We're partial to the grenadine from Jack Rudy Cocktail Co.

Make sure the butcher cuts the marrow bone in half for you.

Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

Sweet and spicy pork belly lettuce wraps—served with a refreshing cucumber salad—are a cool, crunchy dinner for sweltering August nights.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

When in doubt, add soda. The resulting highball (about 2 ounces of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.