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The dark ’n’ stormy has become a cult highball due to a felicitous combination of its no-fault simplicity and the balance of its headstrong ingredients, each of which is perfectly suited to the common goal: reviving the flagging, heat-pummeled constitution It is simply dark rum — very dark rum — with ginger beer and some fresh lime The rich spirit is shaken awake by the buoyant piquancy of the ginger beer, while the lime slashes through the sweetness of both

Streamlining preparations for this celebration makes gathering in community even more meaningful.

A korma can be made with any combination of meats and vegetables, braised or stewed In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut

A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly

Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth

Soft and perfectly chewy, here is our best recipe for sugar cookies.

In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used Mashed potatoes, rice and greens are great sides that would hold up well to the tangy gravy, or serve with some peas for a bit of sweetness

Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Coconut milk and Thai red curry paste turn up the heat, but brown sugar and butter are part of the mix too in this side dish — an amazing combination of flavors It would be a fine addition to any table from Thanksgiving through May.

A specialty from Sichuan, a province in the southwest of China, vendors once balanced baskets of noodles and sauce on their shoulder poles and cried out “dan dan mian!” to hawk their wares Dan dan refers to those bamboo shoulder poles and mian means noodles, but there’s no one way to prepare them Nowadays in the Western diaspora, the dish is associated with a few essentials, namely chile oil and sesame paste, but another is worth adding: preserved vegetables

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Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good

This is a grown-up version of the classic chocolate chip cookie: Brown butter infuses the dough with rich butterscotch flavor that pairs perfectly with crunchy toffee bits and chocolate chunks studded throughout. Crisp edges give way to a chewy, dense center, and the cookies are topped with flaky sea salt, which provides a necessary balance to their sweet, caramelized notes.

In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm Plus, the edges are chewy and the center is soft and gooey

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through

While it’s never not a time for beer-brats, I’m putting fingers to keyboard in mid-September, perhaps the beginning of their prime time. Fall, football, and the imminent coming of Oktoberfest all come together to make beer brats the obvious choice for this weekend’s menu. So let’s look at beer brats, what they are, where they...

This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice Is it fried rice

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil Lime cuts through the richness and adds some bright tartness To easily shave corn kernels off the cob, lay your cob flat on your cutting board

These meatballs harbor a secret: They’re half vegetable, half chicken More than just a surprise, the grated zucchini provides moisture that ground chicken can lack Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice

This dessert is all about deep, sultry flavors: the warmth of rum, the smoky sweetness of muscovado sugar and the buttery richness of caramelized peaches The peaches are pan-roasted until golden and tender, then finished with a luscious cream made from Greek yogurt and mascarpone, topped with a scattering of sugar that slowly melts into a delicate crunch The result is a beautiful contrast of hot and cold, sweet and tangy, smooth and crisp, with toasted sesame and sea salt adding just the right amount of intrigue

The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success.

This moist and aromatic sweet cake smells, looks, and tastes like Persian baklava.

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken It's a fresh yet luxurious weeknight meal you're going to make all season long.

Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness It’s traditionally made with corn shucked fresh from the cobs Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream

Might be one of the best cakes in the world. Or is it technically a pudding?

This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor