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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.