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.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.