Lizzy Briskin is a New York-based food and travel writer. The former food editor at Food Network and Real Simple magazines, she has written for Bon Appétit, Wirecutter, Women’s Health, Self, National ...

This kid- and adult-approved treat is cold, creamy, and pairs perfectly with a batch of warm chocolate chip cookies. Karen DeMasco is the executive pastry chef of Jean-Georges Vongerichten's ...

Marshmallows give this rich fudge a gooey texture and keep it from becoming grainy as you mix it. Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang ...

Trips downtown with my Mom to go shopping often included a cool, creamy treat. Like many Clevelanders, I was sad when it went away and while I’d make do with a Wendy’s Frosty or have Dairy Queen add ...

Instead of doing things the way they’ve always been done, here are recipes for Thanksgiving 2020 that throw tradition out the window — at least just this once — and show how the classics can be much ...

It’s a steamy July afternoon. The driver of a car with an ineffective air conditioner pulls off the interstate and into the parking lot of a chain restaurant. The driver, parched and irritable, has ...

New Riff’s core lineup consists of bottled-in-bond bourbon and rye aged for at least four years, bottled at 100 proof, and non-chill filtered. The bourbon is made using a high-rye mashbill of 65 ...