I made the Epstein cookies
Is it wrong to bake cookies from a recipe addressed to a pedophile and sex trafficker? They’re actually quite good
Recipes
Wednesday
Friday
The Bloody Mary deserves more than brunch
With the right tweaks, and the right ingredients, it can be an amazing drink, not just for a brunch, but for a great night too
Monday
Cocktails for a merry, tipsy Christmas
Yule regret it in the morning
My smorgasbord of Christmas traditions
A multicultural family is a recipe for tasty treats
Monday
A sip of the Vieux Carré
The cocktail is a love letter to the tangled, intoxicating spirit of New Orleans
Thursday
Culling cookbooks
I have never been able to give away any cookbook that either family or friends have presented to me with love
Shaking up the mojito
It’s decadent, spicy and boozy as hell; what’s not to love?
Monday
Baked Alaska has become more accessible than ever
Where are the risk-takers of yore? This is far too safe, hardly a gamble at all
Thursday
Margarita magnificence: a consummately customizable cocktail
Once you have this classic recipe down, it’s easy to modify to make flavored margaritas, and the sky’s the limit
Monday
The boozed-up beers of summer
Beer cocktails needn’t be so crass and uninteresting
Wednesday
Loving and tweaking the Long Island Iced Tea
It’s not so much a drink as a chemical formula designed to make an enormous percentage of alcohol consumable in a single glass
Sunday
Wild boar: a nuisance and a delicacy
During the banquet, a loquacious local vigneron told me that he has had sangliers rush by him at dawn while he’s working in his vineyards
Thursday
The delight of reading the New York Times Cooking comments
With all their foibles, this community of commenters has become essential to my kitchen
Tuesday
The possibilities of gluten and dairy-free cooking
You’ve likely made many GF/DF meals without even noticing
Wednesday
Cooking for busy people
Once a week, Caro Chambers releases a new recipe to her 112,000 subscribers
Friday
A one-pan, one-pot Thanksgiving
In a world of ‘girl dinners,’ Melissa Clark is a woman
Sunday
How to become a ‘salad freak’
I’ve always aspired to be the kind of woman who can ‘just toss something together,’ making a light, fresh, delicious dish with ease
Saturday
Dips: Chef Andrew Gruel’s answer to your Super Bowl party food dilemma
‘Create a whole different spread of dips — and that’s 80 percent of it right there’
Thursday
Ali Slagle’s low-stress supper
Her humble, relaxed approach is a breath of fresh air through your musty pantry
Thursday
Introducing f’mores
A Gallic twist on an American staple
