New York Magazine

Like its fellow nightshades tomatoes and peppers, eggplant comes in a psychedelic array of shapes and colors, but this chef favors an Italian heirloom variety.

Assiduous students of Memphis-style dry-rubbed barbecue share this recipe for stovetop beans fit for an all-American picnic-table feast.

According to legend, the herbal infusions in this punch will help you live to be 100.

With help from one of New York’s reigning cocktail classicists, you too can master this a Champagne-kissed rum cocktail.

There is no richer, fattier, tastier fish than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.

A riff on the cooling gelatin desserts that proliferate in China, served here over litchi and pineapple.

Though we have nothing against macaroons, an almond Pavlova makes a different and suitable Passover dessert.

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

This super-sophisticated cocktail calls for cognac and mere drops of creme de menthe.

This apple cake serves as the perfect comfort dessert to conclude any fall meal.

Apple cider and Maker's Mark are mellowed by apple schnapps and ginger ale to make the seasonal drink juice-box smooth.

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

We love the pâtisserie-window looks of the rustic galette with Jacques Pépin's "crunch tart" dough and a mix of crushed almonds and amaretti that Alice Waters and her cooks call "moondust."

Sauteed artichokes and chicken stock add body and flavor to this summer salad.

Dijon mustard and orange segments enliven this refreshing complement to a rich dish.

All varieties of the mildly sweet and juicy fruit share a spectacular crunchiness, which makes them ideal for salads like this one.

Sesame oil and scallions spice up this version of the American classic.

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Follow this clever recipe and you’ll have captured the essence of spring in a bag.

Infuse a meal with a do-it-yourself spirit by preparing pastry shells and fruit toppings to spoon over mascarpone filling.

A punch that strikes the perfect balance of bitter and sweet by combining sherry with candied grapefruit rinds

Cayenne adds a bit of heat, while cranberries, honey, and cinnamon sweeten up the familiar bivalve.

A bit of coriander combines with vanilla, maple, and pomegranate flavors, giving warm complexity to rings of baked and sauteed squash.

Avocado and chili offer an intriguing flavor combination in these frozen summer treats.

"Sumac provides a great acidity without adding a lemon or lime flavor," says Nawab.