Cookbooks

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.

What could we possibly add to the pantheon of mac and cheese knowledge that’s been built and tested within an inch of its life? How about a blender?

An American institution draped in bittersweet chocolate, the Boston cream pie is a cake with a curious name.

Potatoes and aioli are a match made in heaven, but fried herbs, capers, and cornichons take these crispy potato skins to the next level.

This meatloaf skips the classic ketchup and onion and instead gets its flavor from Italian sausage, grated garlic, Parmesan, and mozzarella.

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.

This ultimate pairing of chocolate and orange features a soft, chocolaty brownie-like layer, a ripple of tart orange marmalade, and a sweet crumb topping.

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

Once prescribed as a medicinal tonic to sailors in the British Royal Navy, this classic cocktail stands the test of time.

Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.

What distinguishes this ginger beer cocktail is the addition of fino sherry to dry out the other flavors, and cucumber juice for an additional layer of aromatics.

The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca.

Although sbagliato is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.

The Hot Gin and Tonic is exactly as it sounds, the ever-popular cocktail-hour refresher retrofitted into toddy form.

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.