Quick

This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

This easy pasta salad recipe will be the hit of your next potluck.

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it’s very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria. His other culinary cla.…

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!