Manhattans in a coupe glass with decanter - Annabelle Breakey/Getty Images Making cocktails is almost as much fun as drinking them. Whether you're following a classic recipe or trying your hand at ...

There will always be olives. But what about crystallized flowers or a charred spice pod? Credit... Supported by By Ella Quittner T’s 2024 Summer Entertaining Issue is a guide to celebrating the season ...

Something is taking root in mixology. Bartenders are increasingly growing their own cocktail additions and foraging for inspiration and ingredients. The slow food movement has reached the cocktail ...

Trends in recent years have been toward “less is more” presentation of food, with eye-popping colors and smaller portions on shiny white plates of all shapes and sizes. Which leads to the matter of ...

Bloody Mary garnishes once leveled at a humble lemon and olive, maybe a celery stalk or a pickle. But with the introduction of social media and the #FoodEatsFirst phenomenon, the simple garnish ...

As a home baker, I've experimented with numerous new and fun ways to use toppings to elevate the look of my pies, all while ...

Consider the martini’s olives, the Gibson’s onion, the Manhattan’s cherry or the julep’s particularly lavish mint bouquet. Each of these cocktails, and many others, would not be complete without their ...