With the number of N/A drink options now available, it’s possible to build an entirely sober bar (here’s how to do it). Grab your favorite N/A bottles because we gathered our favorite mocktails for you below. Cheers! Robin Shreeves joins Elana Lepkowski in compiling this list.

It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done. To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts. Angel hair pasta is sometimes labeled capellini or capelli d’Angelo – either is fine....

This popular Italian apéritif (pre-dinner drink) is a favorite summertime sipper for many. It’s low in alcohol, easy to drink, and has a zesty deep orange color that calls to mind a sunset on a hot summer night. It’s also incredibly simple to make an Aperol Spritz at home – just Aperol, Prosecco (or sparkling wine), and soda water – which means a quick stop at the store and you can enjoy a glass tonight!...

Kendra’s latest book, “Lazy Genius Kitchen,” is a kitchen guide and mastermind treatise on organizing based on Lazy Genius principles that, let’s face it, are genius. Throughout the book, she references the principles by their number, such as LGP #4: “Cooking in the season you are in.” This Lazy Genius principle set me free. It isn’t cooking based on what’s at the farmers market, but instead, think about your life season....

We love any excuse to try a new chicken recipe, especially Hot Chicken! A few months ago, our friends at American Pecans hosted the #NotJustPie contest on Instagram and Twitter, asking fans to break pecans out of the pie shell and show off their best non-pie pecan recipes, and it’s clear why this Pecan-Crusted Nashville Hot Chicken came out on top. We all have Crystal Schlueter of @HomeOnTheIronRange to thank for her creative Southern recipe, featuring creamy cornbread grits and a tangy collard greens pesto....

Use Globe Eggplants for Baba Ganoush To make baba ganoush, you take large globe eggplants (the ones that look like giant dark purple eggs), cut them in half, and either roast or grill them. Then you scoop out the fleshy insides with a spoon, and mash it up with olive oil, garlic, sesame tahini, lemon juice, and spices. Smooth or Chunky Baba Ganoush I use a fork to mash the eggplant dip....

That’s where this casserole-style French toast comes in. It can be quickly assembled in the morning, or even the night before, before being baked off and served by the slice. This version has a punch of lemon zest in the rich custard and lots of bright blueberries throughout. Use fresh blueberries in the summer when they’re in season. But other times of year, frozen berries are a fine swap. (Don’t thaw frozen berries; adding them while still frozen helps prevent them from coloring the casserole too much....

It’s true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. Four hours later the entire pan was gone and I was a sticky mess. As such, it was only a matter of time before I learned to make my own....

Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. Video: How to Make Beer Can Chicken The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin....

Learn how to decorate cakes for a fun hobby, a side hustle, or even to make it a new career for yourself with these best online cake decorating classes. Best Online Cake Decorating Classes of 2022 Best Overall: CakeFlix Best for Beginners: Sugar Geek Show Best Free Class: Cakes by Lynz Best for Advanced Decorating Techniques: Cakeheads Best for Piping Techniques: The Wilton School Best for Cupcakes: Lady Berry Cupcakes Best for Sculpted Cakes: Avalon Cakes School Best for Starting a Cake Decorating Business: Sugar Sugar Cake School...

Boiled peanuts are just raw peanuts that have been boiled in salted water for hours. Great with beer or a cold soda, these salty soft peanuts are totally addictive! A little messy too, given that the shells absorb some of the water which can squirt out at you when you bite into them to get the nut out. People usually eat them outside where you can toss the shells and not worry about the salt water dribbles....

Planning? Who has time to plan? Yet we know deep inside that the best things in life require at least a little bit of planning. Case in point—juicy, succulent, flavorful pork chops. Pork easily gets dried out in cooking. The best way to ensure that it doesn’t, is to brine it ahead of time, plumping it up with moisture, so that when cooking releases moisture, some remains in the pork....

I have sort of a love hate relationship with it. It looks like broccoli, but it doesn’t taste like it. Broccoli rabe can sometimes be so bitter, even with blanching, there’s no amount of vinegar or bacon that can save it. But bitterness heightens flavors (hence the purpose of parsley). Your tongue can distinguish 4 basic tastes—sour, bitter, sweet, and salty—so if you combine the somewhat bitter rabe with strong tastes from the other groups, the result can be like happy fireworks in your mouth....

What exactly is celery seed and how does it differ from the flakes and the salt? Is it an important spice to keep on hand, and if so, how do you use celery seed? What Is Celery Seed? Celery seed is a spice made from the seeds of wild celery, which grows in marshy conditions and has a stronger flavor than the conventional celery found in the supermarket. The seeds are small, brown in color, and herbal in taste, much like the celery you throw into mirepoix or stack next to chicken wings and a side of blue cheese dip....

This cheesy tortellini casserole is for those moments. It’s a bit like a baked lasagna—with pasta, cheese, tomato sauce—but a lot easier to put together. The Secret Is Frozen Cheese Tortellini Of course, the reason it’s so easy to assemble is that you are starting with already made cheese-filled tortellini, which can usually be found in the frozen food section of your grocery store (if not, frozen ravioli would also work)....

Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon. Pro tip: tarragon loves both chicken and mushrooms! You want to add a special note to your chicken dish? Add tarragon. Want a mushroom soup recipe that will have your friends begging for the recipe? Add tarragon. Just don’t add too much. A little is all you’ll need. In this recipe we are browning the chicken thighs skin side down first, then finishing their cooking in the oven....

I used a box of store-bought stock, a little garlic, and a generous amount of ginger. (Secret’s out, oops.) You can also make your own stock. Shredded cooked chicken flavored with the sweet and spicy fermented chili paste, gochujang, put this soup over the top and also made the bowls of soup look pretty and appealing. Even with the short-cuts, when I brought this to a friend’s house for dinner, everyone marveled at how flavorful the broth was....

I don’t have a fireplace in my apartment. I mean I do, but it’s a decorative one. The kind where you press a switch and two or three tiny flat flames flicker with less glow than most night lights. It certainly doesn’t heat the room worth a darn either. A good fire with family is probably what I miss most about not being with them this year. These cookies are a comfort though....

I grew up in New Jersey where the much smaller blue crab reigns supreme. As a kid, the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exciting and slightly scary. Eating these crabs was like traveling to a different world. As I later learned, it was a different world back then. Our family was not particularly wealthy, and I never remember king crab even being in the same class as Maine lobster....