Recipes

Warm up with a bowl of cool-weather comfort from Soby’s chef Jon Buck

This rich, creamy stew—made with black lentils and red kidney beans and spiced with cardamon, cumin, peppercorn, ginger, and garlic—is a beloved Indian truck stop food

The Asheville chef behind Chai Pani spices up the Southern classic with kashmiri chili and a carmelizing ginger-garlic paste

Elevated with white pepper and green Sichuan peppercorn oil

Jokingly nicknamed the “white girl salad,” this bright, crunchy mix of cabbage, carrot, green onion, and toasted cashews is a Chai Pani and Botiwalla bestseller

Expect a chorus of “How’d you do that?” before anyone even takes a sip

An easy and elevated side that’s a little French and all flavor

Beef broth with a splash of bourbon amplifies roasted onions in these irresistible, cheese-topped treats

The cocktail Cortney LaCorte serves when she wants to see guests’ faces light up

An appetizer merger that just makes sense

Rylan Thompson of Chattanooga’s Easy Bistro devised the DIY cola syrup behind this grown-up riff on a Southern classic

A simple, DIY cantaloupe sorbet and a splash of prosecco make for a refreshing combination in more ways than one

From India Hicks’s new book, the perfect first course for your next gathering

A simple, sophisticated dessert for your next gathering, from India Hicks’s new book

…and perfect for sharing at the next tailgate

Whiskey meets blender in these adult slushies that take the bite out of late-summer heat

Turn a basket of yellow squash into a crispy snack

A flavor explosion designed to impress

Soups, salads, cakes, and more starring fall’s favorite fruit

A balanced and refreshing cocktail from Mexico City