Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t.

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad.

Grapefruit Bitters

Campari, vodka, vermouth, and grapefruit syrup combine for a tart, citrusy take on bitters that makes for tasty riffs on anything from a Greyhound to a sparkling tail.

Full Moon Punch

Duggan McDonnell concocted this eerily strong pumpkin-hued punch.

Borscht

Beet and meat pair up for borscht goodness.

Solstice Punch

Citrus brightens up a punch reminiscent of warmer weather.

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.

Plum Blossom Cocktail

As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.

Behind the Scenes at Alinea

A step-by-step journey into Alinea, one of the most talked-about kitchens in America.

Basic Cooler

The choice of liquor is up to you!

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer.

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick.

A Kinder, Gentler Apéritif

Aperol storms the States.

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars.

Conversation with a Cocktail Epicure

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco’s Orbit...