This daiquiri recipe is served up-rocks in an elegant coupe and has nothing to do with the slushy, syrupy cocktails you’ll find at swim-up bars.
This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk.
Even we can't believe how creamy it is.
Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
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