Alcohol

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

A wonderfully balanced summer sipper made up of sweet peak summer peaches and mangos alongside bright citrus juice and a base spirit of your choosing.

This easy effervescent cocktail gets its tart-sweet vibes from bright kombucha, dry sparkling wine, a dash of Aperol, and a burst of fresh lemon juice.

Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe.

Adjust the classic proportions of the gin, vermouth, and Campari in a negroni cocktail recipe for this updated version from London’s Chiltern Firehouse.

On a sweltering summer evening, nothing hits quite like this minty mojito cocktail recipe. Don’t over-muddle your mint, which can cause bitterness.

This daiquiri recipe is served up-rocks in an elegant coupe and has nothing to do with the slushy, syrupy cocktails you’ll find at swim-up bars.

Even we can't believe how creamy it is.

Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.

Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.

Our method for lighting this retro New Orleans dessert on fire delivers maximum drama with none of the danger.

Pisco, Peru’s iconic brandy, is aromatic, herbal, and subtly sweet—it pairs perfectly with cilantro for a bit of freshness.

This low-ABV sipper made with sherry and sweet vermouth is virtually hangover-proof.

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

Fluffy beaten egg whites make this eggnog recipe lighter and easier to drink than a cup of cream and booze has any right to be.

When sweet potato pie sheds its crust and takes a trip to the tropics, you end up with this delightfully spiced sweet potato pone. 

Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.