Easy

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Replacing soda water with a beer float makes for a frothy, refreshing twist on the Americano, a classic Italian cocktail.

Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you’re unable to procure it, I would go with one of the recently released lower-alcohol gins of your choice, steering clear of juniper-heavy renditions. The ingredients complement each other so well, you can’t help but taste something distinctive and different in every sip. It’s a must-try.

Of all the cocktails associated with or attributed to the Hotel, not one—not even the venerable Rob Roy—was as popular as the Bronx. Sometimes referred to as the Cosmopolitan of its day, it was one of the most requested cocktails prior to Prohibition.

Everyone should have an house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours. A simple riff on the classic spritz formula originally built to highlight Lini’s fruity, irresistible lambrusco rosato, this has become a spring-summer staple for both of us. Gentian-tinged Cocchi Americao plays the bitter role, while sour grapefruit acts as a foil to its sweetness, simultaneously pumping up the volume on the lambrusco. Built in a pitcher or portioned out in a wine glass, it’s a drink that embodies the spritz philosophy of being both beautiful and simple.

A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking cocktails.

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

Turn simply poached salmon into a complete meal with a ratatouille that cooks in the same amount of time as the fish.

Bring store-bought rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.