Recipes & Menus

The Greenpoint cocktail is a rye manhattan, made with sweet vermouth and yellow Chartreuse.

A bold, herbaceous Irish whiskey manhattan.

The Jersey Lightning is so easy and so excellent. Whatever you call it, a manhattan simply made with apple brandy is a wonderful thing.

The Kensington cocktail is a riff on the perfect manhattan, made with bourbon, sweet and dry vermouth, and a spoonful of bitter orange marmalade.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

Serve this zippy anchovy-forward vinaigrette with crudités or ribbons of raw root vegetables. 

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This fragrant gin sour with hints of almond dates back to 1934, a year after the movie King Kong was released.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.