Beverages

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

These fillings would also work wrapped up in a tortilla or lavash.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!