Recipes

For the holidays, Eli Sanchez offers his spin on a 19th-century toddy.

Local restauranteur Eli Anderson shares his riff on eggs Benedict with an English muffin.

A fall-favorite with the hearty flavors of mussels and chorizo.

Daniel Carter shares his recipe for his grandmother’s bread pudding.

Slaw-lovers will find shredded bliss in this zesty recipe from a farm-to-table enthusiast.

We twisted the arms of a few bartenders for the recipes of our favorite warm-weather aperitifs.

These treats have been flying off the trays.

Hattie McDaniel twirls her magic wand (or spoon, rather), and familiar sweets, like this smoky-bourbon pear pie, become the high point of the meal.

The meringue, a classic French cookie, can be spun to look like candy corn, as Carrie Abbott of Newfangled Confections demonstrates here.

Just in time for football season, Martinez divulges a foolproof tailgating recipe that La Mulita staffers can’t get enough of: chimichurri skirt-steak tacos.

City chefs Micah Frank (Black Market), Will Osgood (Pipers Restaurant), and Ron Harris (Locally Grown Gardens) assemble elegant picnic dishes stylishly presented in mason jars.