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A summery twist on a classic margarita puts honeydew in the spotlight.
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Get De Diablo Margarita Recipe from Food Network
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The potatoes are cooked with panch phoron, or Bengali five-spice powdera mix that includes fennel, cumin, and mustard seedsthen tossed with turmeric.
cooking.nytimes.com
Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe Invented in 2007 at Death & Co
cooking.nytimes.com
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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Get Kale Soup Recipe from Food Network
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Inspired by a trip to Costa Rica, these coconut-flavored margaritas are blended with coconut cream.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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All the ingredients and flavors of a cold margarita are combined in a lemon-lime gelatin-based treat. For grown-ups only!