Sangria just calls out for experimentation, and there’s no reason to feel tethered to a ho-hum mix of wine and fruit. In this fruity- but-bitter rendition, Dorothy Elizabeth of Straylight in New York brings out the juicy flavors of Sauvignon Blanc by adding fresh grapefruit juice and citrusy Aperol, bracing Campari, and rich Italian vermouth.
We initially used almond milk in this chocolaty avocado dessert, but we swapped in coconut milk and loved the result, which is still vegan and dairy-free.
We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
Star Home Cook Sally Searby of Greenport, NY, shared a lemon cake recipe so vibrant and lemony, we couldn’t keep the recipe to ourselves.
It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.