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
Stephanie Cameron
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
Lobster Four Ways in Portland, Maine
Stephanie Cameron ate her way through the city of Portland, Maine, highlighting four must-stops during lobster season.
Read More
The Eye-Catching Hues of Winter
This edition of Cooking Fresh celebrates the culinary color wheel one dish (or drink) at a time.
Read More
Carrot Pie with Pecan Crust
This recipe features the humble carrot in a playful version of a holiday classic.
Read More
Purple Sweet Potato and Cabbage Soup
Besides being hearty, bright, and delicious, this vibrant purple soup is loaded with anthocyanin-rich veggies and is vegan and gluten free.
Read More
Spinach Crepes with Mushrooms and Greens
In this crepe recipe, using boiling milk creates a spongy look and texture.
Read More
Pomegranate Upside-Down Blue Corn Bread
Butterfly pea flowers take this Pomegranate Upside-Down Blue Corn Bread to another level of the cerulean hue.
Read More
