Recipes & Menus

Among the most famous of the cocktails to emerge from the “tiki” movement of the 1930s and ’40s, the mai tai was also one of the most argued over.

You can probably make the classic White Lady cocktail right now with ingredients already on your bar cart.

The Martinez is a classic cocktail made with sweet vermouth stirred with gin, maraschino, and bitters.

The boulevardier is a classic whiskey cocktail that requires just three ingredients.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

Coffee (frozen in ice cube form) mingles with the expressive gin and plays gracefully with the orange garnish, the classic finishing flourish to a traditional negroni.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.

What could we possibly add to the pantheon of mac and cheese knowledge that’s been built and tested within an inch of its life? How about a blender?

An American institution draped in bittersweet chocolate, the Boston cream pie is a cake with a curious name.

With a creamy chocolate filling and big swooshes of homemade whipped cream, this classic recipe is welcome at any party.

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.