Search Results from May 2024 issue
Recipes
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The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.
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This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.
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Rim some glasses with spicy salt and make this juicy watermelon cocktail recipe for your summer barbecue. It’s an easy gin cocktail served by the pitcher.
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A low-alcohol cocktail made for the modern era, the Ginger Snap will be your go-to easy sipper all summer.
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Made with an ounce each of Campari and club soda, plus a good glug of sparkling wine, this Campari Spritz recipe is designed to be refreshing and not too sweet.
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Easy to remember and simple to make, this tart, smoky mezcal sour is a timeless drink.
This cheeky chicken recipe crams all of the iconic flavors of a dirty martini—olive brine, vodka, vermouth, and all—into a savory one-pan meal.
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This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.
Tender, buttery, and pleasantly crumbly, these salty-sweet shortbread wedges studded with toasted pecans are a grownup version of the childhood favorite.
How do you make fried shrimp better? By adding giardiniera to the mix. Here the duo gets coated in a vodka-spiked batter to create a remarkably crisp exterior.
This mezcal, blackberry, and ginger ale cocktail is the ideal juicy summer refresher. Serve in a tall glass filled with crushed ice.
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Quickly infusing vodka with earl grey tea bags creates a distinct floral foundation for this fun (and caffeinated) take on a martini.
This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
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Nothing’s cuter (or more delicious) than pairing tiny pastina with bite sized meatballs in an elevated twist on Spaghettios.
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Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.
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There's nothing more soothing than a bubbling pot of sulguk, a.k.a. alcohol soup. This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
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If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.
A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.
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An abbreviation of kongnamul (soybean sprouts) and bulgogi, kong-bul is a quick one-pot dish that’s great as a drinking side dish or an easy weeknight meal.
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This frozen coffee cocktail recipe combines cold brew concentrate, frozen bananas, mezcal, cinnamon, and vanilla, blended together until creamy. Whip one up for brunch this weekend.
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