Bon Appétit

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

You won't be sorry with tequila, grapefruit, and Campari.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

Not exactly classic, but certainly alluring, this version leaves out Triple Sec for a simplified version of the cocktail.

The name says it all. Or does it? You're drinking vodka. Lots of it.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

If using beans or rice as pie weights, use a lot.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

A cooling and crunchy green version of the typical salsa.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.