Simple Cooking

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

If you don't have both spices, it's okay to omit one or the other.

I do love a good Bundt cake—they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai and pumpkin pie spice.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

We're partial to the grenadine from Jack Rudy Cocktail Co.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

When in doubt, add soda. The resulting highball (about 2 ounces of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

Of this take on a martini, James Bond quipped, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." What he said.

If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.