It’s weird that the Amelia cocktail isn’t widely known as a modern classic. Go to your nearest cocktail bar and order an Amelia, and unless you live in the West Village (or otherwise specific ...

The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste takes “two days of active time and six months of inactive fermentation time.” ...

Inspired by the Penicillin, a modern classic, this frozen cocktail balances smoke, honey, and lemon. Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and ...

Would you drink a cocktail made from day-old pastries? A martini made from leftover feta brine? With over half of US food waste coming from the food industry, bartenders are getting crafty with ...