The perfect apertif: a sweet treat and a cocktail all in one.

A little sweet, a little peppery and secretly very boozy, this is not your mother's lemonade recipe.

The Red Sonja cocktail is as spicy as the heroine it is named after. 

Bar Manager Craig Ventrice has given the traditional French 75 a fun Japanese twist.

Now it can always be taco Tuesday.

This classic is still delicious AF.

It’s hard to go wrong with buttery pastry, goat cheese, fresh leeks and lemon zest.

Chef Matt Wick takes us to Italy with his recipe for fresh semolina cavatelli.

The authors behind The Connecticut Farm Table Cookbook share a recipe for Balsamic Glazed Short Ribs from Bailey's Backyard.

This recipe from Oyster Club Executive Chef James Wayman, is a perfectly light and satisfying appetizer for the summer months.

This Pennsylvania Dutch recipe is really all about two things: butter and texture.

Who doesn't love fried chicken? 

A kale salad for everyone who is over kale salads

The ultimate combination of sweet and salty.

A classic and insanely easy little dish to whip up, this salad hits all of the right notes when it comes to the Mediterranean flavor profile.

A simple but beautiful salad adds a wonderful pop of greenery to your meal. 

This recipe is perfect for picnic or a potluck dinner as it is served chilled or at room temperature. 

Smooth and creamy with a hint of apple flavor, this squash pudding is the perfect fall dinner accompaniment.

A simple recipe that relies on good old American staples, a sturdy cocktail, a little bit of intuition and fun.

Making your own herb oil is easy. And it's a welcome addition to this comforting dish.

A light and flavorful summer side dish from the campers at The Community Farm of Simsbury.

Baked in a buttery, flaky, crust.

Flaky, fruity and delicious. 

Because, let's be honest, it's your favorite food group.