Discover cocktails that you maybe haven’t tried from “back in the day” . Learn a new recipe and then mix up a classic, potent favorite.
Want to be a cocktail pro? Here are the drinks you should master. Memorize the ratios, taste the differences, and bust out your new found knowledge at parties. Once you know the basics, you can switch out flavors and spirits to match the season and your mood.
A traditional Italian cake that takes on many forms, including being served with milk or dipped into wine after an elegant dinner.
Before you give in to the mystery ingredients for the sake of convenience—take a look at these healthy twists on your favorite takeout staples.
A simple apple tart with a vanilla and apple filling is topped with thinly arranged apple slices for an elegant presentation of the classic French dessert.
A perfect blank canvas named after the Queen, a Victorian sponge cake is easy to master and fill with curds, creams or jams for a fresh summer dessert.
A soft, domed black and white cookie can be enjoyed outside of New York City. Recreate the classic with this recipe.
A classic malted milkshake made from scratch from the ice cream to the chocolate syrup.
If you’ve never had homemade Caesar dressing before, you should give it a try…it really couldn’t be easier to make.
You can serve it for its silky, stripped-down self as a side dish, or as a main mixed with almost any combination of vegetables, meats, eggs, and sauces.
This recipe will be in your to-do menu. It is definitely a satisfying bake and tastier treat than the store-bought ones.
Moussaka, the national dish of Greece is a casserole with a delicious meaty sauce, eggplant, potatoes and topped with creamy bechamel.
A rich and satisfying traditional Swedish beef stew, Kalops is seasoned with white peppercorns and allspice berries.
Lovely flavourful mussels cooked in aromatic vegetables, herbs, bacon and white wine, finished with cream.
Honest Cooking’s Riccardo Costa checked out the Manhattan Cocktail Classic event.
The delightful classic Italian treat filled with creamy mascarpone cheese, cocoa powder and espresso.
Man-food expert Brian Lambæk keeps an open mind, and embraces the raw food trend.