The grasshopper is a vintage cocktail made with crème de menthe, crème de cacao, and fresh cream–it definitely falls into the dessert-in-a-glass category of cocktails. They inspired these Grasshopper Bars from Matt Lewis and Renato Poliafito's Baked Explorations. More

It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long. When most people think of monkey bread, they think of the cinnamon-sugar version, but there's no reason why you can't make an herby, savory version that's perfect for lunch, brunch, or dinner. More

Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails. More

Though I'm not as brave as some, apparently it's quite possible to walk outside and forage for dinner in just about anybody's front yard. That's right—dandelions are a perfectly suitable dinner. More

These Cheesy Herbed Popovers from Farm to Fork by Emeril Lagasse are possibly even simpler to put together than other recipes that I've made in the past, since all of the batter ingredients are simply whizzed together in the blender. The popovers are a wonderful way to use any leftover chunks of cheese and miscellaneous herbs that you have on hand. More

Cooking and baking with cola is a fairly common practice in the South. it's used as a glaze for ham, a braise for brisket, and a not-so-secret ingredient in cola cake. But with a title like The Boozy Baker, it's not a surprise that Lucy Baker adds a little bit of rum to make these Cuba Libre Brownies. More

My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this Herb Green Ceviche with Cucumber from Fiesta at Rick's by Rick Bayless hits all of the marks. More

This easy (no wait, ridiculously easy) recipe doesn't require rennet or a backyard farm. All you need is goat's milk, lemon juice, cheesecloth, a candy thermometer and some herbs. Bam. You are a cheesemaker. More

I credit Nancy Silverton with my recent decision that an oozing patty of crisp goat cheese is a completely acceptable dinner. Especially when you lay it on a bed of green lentils sauteed in garlic and fresh spinach leaves. French green lentils—which hold their shape well when cooked, resisting mushiness—are a high-protein healthy component that help counteract the decadence. More

Perfect passed at a cocktail party or as a little apéro before dinner, these crisp, flaky tartets are topped with a bird's nest of sweet onions caramelized in brown sugar, fresh leaves of thyme, and a dollop of mellow, tangy chèvre cheese. More