EAT THE WORLD
Chef Alex Raij’s new take on a classic Spanish pintxo hits every note with salt, smoke, and tangy pickled onions.GET THE RECIPE
Hot honey and mezcal lend smoky depth to this riff on a classic margarita.GET THE RECIPE
San Francisco’s iconic seafood stew is a Bay Area rite of passage. Just don’t call it a chowder.
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This bartenders’ basic is the ideal sweetener for everything from cocktails to iced coffee.GET THE RECIPE
According to Tamar Adler's new cookbook, leftovers should be the MVP in everyone's kitchens.
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