Recipes & Menus

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

A broken oven led to the creation of these grilled-nectarine-topped scones.

Goat cheese can easily swing sweet with the right fruit, so serve this alongside scones or poached pears.

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want. 

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

Mezcal and bourbon meet pineapple and cinnamon in this bar-worthy cocktail. Serve with a flaming presentation, or leave the pyrotechnics to the professionals.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

This cocktail combines spicy tequila and mezcal with honey and lemon.

The filling for this easy buttermilk pie comes together in just under 10 minutes.

Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.

The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

While there’s no wrong way to toast New Orleans, the Sazerac, a boozy combination of bitters, anise liqueur, and a whole lot of whiskey seems awfully right.

This classic Italian bread and tomato salad makes an ideal summertime side dish.