Bartending legend Dale DeGroff keeps it simple with his watermelon cooler, which is a supereasy combination of sauvignon blanc, St-Germain, watermelon juice, and a small dose of agave syrup.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
In some ways, the Pimm’s Cup is Britain’s answer to America’s sherry cobbler, given its scant alcohol content and flashy garnish game.
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Trust Nigella: Turkish eggs, eggs poached on Greek yogurt, is a revelation and a complete sensation.