Drinking was a big part of life in Colonial America. It also required some experimentation and creativity on the part of colonists looking to create cocktails with new and unfamiliar ingredients.
Reverend Michael Alan /Courtesy of Abrams Image
After he was sentenced for illegally possessing a firearm, Albert "Prodigy" Johnson, of the hip-hop duo Mobb Deep, discovered how hard it was to eat healthy behind bars. His new cookbook tells the story.
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Matzo ball soup is a classic recipe straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as reflected in this jalapeño-inflected family recipe from chef Pati Jinich.
Copyright Ellen Silverman
Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share.
Courtesy of Susan Tannewitz-Karnes
Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside.
Courtesy of Jay Bentley
Baked Squash Kibbeh: Middle-Eastern kibbeh is a finely ground combination of beef or lamb, bulgur and onions either formed into balls and deep-fried or pressed into a pan and baked. For a vegetarian version of this flavorful dish, why not pair butternut squash with the warm spices?
Steve Klise/Courtesy of America's Test Kitchen