Text all your friends immediately and tell them you’re throwing a cocktail party. With this easy menu, it’s possible to host a festive one just a few days from now without breaking a sweat. The key is to lean on simple sips and bites whose components can be made ahead or even bought straight from the store. That makes the last-minute scramble not much of a scramble at all.
For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. Here we add fennel seed, lemon zest, bay leaves, and more for a well-rounded infusion of flavor. Get Recipe!
There’s a difference between not liking a brew because of the way it tastes and not liking a beer because something has actually gone wrong in the bottle. Here’s how to navigate what you’re tasting and, with any luck, open yourself up to something new to love. Read More
Serious Eats: Drinks
Refreshing cocktail with citrus and sweet undertones
Its about sunshine, innocence, pure
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture. Get Recipe!
This crisp is made just like my pure Rhubarb Crisp, but with strawberries standing in for a portion of the rhubarb. They give the crisp a sweeter profile and more complex flavor, so use the best you can find. Get Recipe!
This is how you make fettuccine Alfredo like the Romans. It’s an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The result is impressively elegant and rich, and loaded with the flavors of sweet, young Parmigiano-Reggiano cheese and golden butterfat. The key is to use the starchy pasta-cooking water to form a smooth, creamy, emulsified sauce…minus the cream. Get Recipe!
This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you’re ever gonna get out of leftover fried chicken or pork cutlets. Get Recipe!
Rum doesn’t get the most love in the cocktail world—too many people have been put off by sickly-sweet tiki drinks made with bottom-shelf versions of the sugarcane-based spirit. But quality rums, whether a crisp white, a caramelly dark, or a near-dangerously strong naval variety, offer a world of flavors. To show off what this spirit can do, we’ve rounded up 15 of our favorite rum cocktail recipes, from a complex sipper made with Scotch and Cynar to a refreshing beer cocktail that starts with a tangy pineapple shrub. And don’t worry—we’ve got a few tiki drinks done right, too. Read More
Serious Eats: Drinks