GINA The Cubans had the right idea when they invented the classic mojito: it really is a perfect cocktail (not too sweet, not too sour). Another great thing about mojitos is that you can add almost any flavor to them and they taste amazing. I was experimenting with mojitos, creating a brown-sugar one, and I thought, why not blackberries? I’ve always been a fan of blackberries: I even like to eat them frozen right out of the freezer. (I do the same thing with grapes.) The infusion of mint and basil gives this version an herbal freshness, and the agave nectar is a gentle, natural sweetener that dissolves quickly. Of course, you can leave out the rum and just pour some soda water on top of the berries, but why would you? Either way, the drink is a beautiful spring color, and spring is my favorite season, when everything is blooming, and life’s possibilities seem endless.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.