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Serves 14

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Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He sugges...

This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it se...

Porchetta, a traditional Italian street food, is a moist and fatty fresh ham covered with skin that's heavily sea...

It's unlikely that Romeo and Juliet ever drank this citrusy cocktail in Verona, but on summer afternoons, everyone el...

The quintas (wine estates) along Portugal's Douro River often serve this light cocktail to guests before dinner.

"I love this dessert because it makes me think of eggnog," says Valerie Gordon of Valerie Confections. To give the se...

"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the m...

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this ro...

“I started making these fish cakes to use up leftover bits of salmon and potato,” says Sera Pelle, who enjoys them fo...

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make t...

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