Serve with: Orzo tossed with fresh oregano and green onions, and buttered carrots.
Market tip:
Greek spice blend — a combination of dried onion, garlic, oregano, and mint — can be found in the spice aisle at many supermarkets.
This side dish is flavorful enough to also serve as a main course.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This simple honey-grapefruit cocktail dates to Prohibition, though its origin is a matter of some debate.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.