Citrus segments get saucy in our play on duck à l'orange.
Author: Claire Saffitz
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Author: Linton Hopkins