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1 week ago | 
yahoo.com | Alexis deBoschnek
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key TakeawaysThis article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Don’t be deceived by the name — this cocktail was actually developed in New York City by the famous restaurateur Keith McNally in the ’80s.
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1 week ago | 
thekitchn.com | Alexis deBoschnek |Kristina Razon
Fruity, crisp, and delightfully celebratory. Serves1Prep5 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Don’t be deceived by the name — this cocktail was actually developed in New York City by the famous restaurateur Keith McNally in the ’80s.
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2 months ago | 
yahoo.com | Alexis deBoschnek
Pistachio Macaron. (Morgan Baker)Generate Key TakeawaysSt. Patrick’s Day is a time to gather your loved ones, make a cozy Irish meal and lean into all things green. While we’re sure Irish staples like corned beef and cabbage and shepherd's pie will make an appearance at your St. Patrick's Day party, no meal is complete without dessert. Be sure to stock your refrigerator with Guinness or a similar type of stout, along with Irish whiskey.
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2 months ago | 
yahoo.com | Alexis deBoschnek
St. Patrick’s Day is a time to gather your loved ones, make a cozy Irish meal and lean into all things green. While we’re sure Irish staples like corned beef and cabbage and shepherd's pie will make an appearance at your St. Patrick's Day party, no meal is complete without dessert. Be sure to stock your refrigerator with Guinness or a similar type of stout, along with Irish whiskey.
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2 months ago | 
msn.com | Alexis deBoschnek
Continue reading More for You Continue reading More for You
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2 months ago | 
yahoo.com | Alexis deBoschnek
All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda BooneA close relative of stock (some might say indistinguishable), bone broth is often used as a base for soups and stews—but it can also be enjoyed as a nourishing beverage.
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2 months ago | 
today.com | Alexis deBoschnek
Chef notesNew Orleans is known as one of the best dining destinations in the country, and for good reason. This vibrant city is home to so many types of Louisiana cuisine from jambalaya, BBQ shrimp, beignets, red beans and rice, crawfish boils and, perhaps the most beloved, the po’boy sandwich. Po’boys, originally called poor-boy sandwiches, originated in 1929 New Orleans when the Martin brothers came up with the sandwich to feed hungry striking street car drivers.
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Jan 18, 2025 | 
yahoo.com | Alexis deBoschnek
Let’s be real — while your friends may show up for the big game, they’re really staying for the Super Bowl snacks. When it comes to football, there are a few necessary appetizers that can be expected. We’re talking dips, sides and snacks with an emphasis on anything cheesy, salty, saucy and spicy. Whatever recipes you choose to make, delivering big flavors is the name of the game here. But, between hosting and cooking, we understand if you don’t want to cook a full meal come game day.
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Jan 14, 2025 | 
yahoo.com | Alexis deBoschnek
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Salmon is part of my weekly dinner rotation. Out of all the ways to prepare salmon, baking it in a hot oven at 425°F is my go-to, thanks to how quickly it cooks while giving you a crisped top and perfectly tender interior. While I love a simple preparation of salt and pepper, it doesn’t take much to make salmon really shine.
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Jan 14, 2025 | 
thekitchn.com | Alexis deBoschnek
Greek SalmonAlexis deBoschnekAlexis deBoschnekAlexis deBoschnek is a recipe developer and video host based in the Catskills in upstate New York. Her first book To the Last Bite (Simon & Schuster) will be published in April 2022. You can find more recipes by Alexis on her Instagram and website. Credit: Photo: Alex Lepe; Food Styling: Rachel PerlmutterGive baked salmon a flavorful boost with this easy, five-ingredient marinade.
