Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)

Can Microwaved Water Explode?

Superheated water means trouble. (By Roxanne Webber)

Post-Holiday Recovery Menu

Atone for indulgences with this nutritious winter supper.

Virgin Drink Reminder

Party beverage advice for the holidays, or anytime. (By Helena Echlin)

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars. (By Lessley Anderson and Michele Foley)

Take Your Lunch to Work: Tofu

One pound of tofu; five easy, varied, and quick lunches.

Trashy Breakfast Food Gets Seasonal

This week’s mission: summery toaster pastries and low-cal fruity soda. (By James Norton)

Cooking with Summer Ingredients

Recipes featuring the best warm-weather ingredients.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

10 Organic Liquors

Make ecococktails at home. (By Roxanne Webber)

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 Room Cafe. (By Lessley Anderson)

The Basics: How to Make Gazpacho

Chilled, refreshing Spanish soup.

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick. (By Jordan Mackay)

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh. (By Margot Kaminski)

Cooling Off

You don’t even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat.