Spur Me On Cocktail
This bold cocktail strikes a balance between sweet heat, spice, and sour.
Read More
Stephanie Cameron
Roasted Green Chile Beer Mustard
The variations you can create with this Roasted Green Chile Beer Mustard recipe are endless.
Read More
Salsa Macha
This incredibly versatile salsa is delicious drizzled on over-easy eggs, spread on savory breakfast toast, stirred into sautéed mushrooms—you can put it on just about anything you can dream up.
Read More
Red or Green Hot Honey
This simple recipe for Red or Green Hot Honey is just a starting point for experimenting.
Read More
Cowboy Candy
These candied peppers are perfect for sprucing up cocktails, topping a fried chicken sandwich, or chopping into a potato salad or coleslaw.
Read More
Three Places to Imbibe in Funky Marfa, Texas
Stephanie Cameron dips into the windswept town of Marfa to sip sotol, mezcal, and tequila.
Read More
Mildred Rewritten Cocktail
Substituting sotol for mezcal, this twist on Abigail Gullo’s Mildred Pierce retains a slight smokiness and is imbued with a pronounced earthy quality.
Read More
Five Picnic Salads That Won’t Wilt in Your Basket
This edition of Cooking Fresh features hearty salads that travel well and can either complement an epic feast of charcuterie boards, deviled eggs, local wine, lemonade, and sweet treats, or play the leading role.
Read More
Forty-Eight Hours in Puebla
The city of Puebla, Mexico, is famous for its cuisine—Stephanie Cameron highlights three spots where the chalupas, tacos dorados, esquites, and mezcal are must-trys.
Read More
A Shift to Eating More Fish
This edition of Cooking Fresh offers a selection of recipes and cooking techniques that work well with a variety of fish species, along with a guide to choosing sustainable options.
Read More
