Beverages

These fillings would also work wrapped up in a tortilla or lavash.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

These breezy cocktails are the kind of thing you can drink all afternoon.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

An unexpected way to revamp hot chocolate.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.