The fading sun, an ocean breeze, a pitcher of mojitos waiting in the fridge. Open the door, fill the ice bucket, and let the party begin. Invented in Cuba and beloved by many, the rum-based mojito is an inherently festive drink. Friend and colleague cocktail specialist David Alan has created this refreshing watermelon mojito and thoughtfully devised a shortcut to reduce the workload for even the most laid-back party throwers. Preparing the base drink ahead makes it easy to crank out drinks quickly. Adding the club soda at the last minute ensures that all drinks retain the proper level of fizz. So before you set out for the beach, muddle the mint leaves, lime juice, sweetener, and rum in a large pitcher. Stow it in the refrigerator along with several bottles of soda water and a bowl of peeled, seeded, and chunk-up watermelon. Leave a dozen or so eight-ounce Collins glasses on the kitchen counter and when you arrive home with your friends—dazzled and thirsty from a day in the sun—chilly, refreshing mojitos are just moments away.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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