The Mojito was born at the La Bodeguita del Medio in Havana, Cuba, in the 1940s. Legend has it that Ernest Hemingway wrote “My Mojito in La Bodeguita,” which still can be read today, hanging on the wall. Others claim that this was a forgery, a marketing ploy of the restaurant owners to promote their mojito cocktail and bring in tourists after communism took over. Over the last decade, the Mojito has quietly become one of the most recognized drinks in the world. Today, people carelessly consume it regardless of the season or weather. But somewhere along the way, the mojito has been reconfigured as a short, stout, bittersweet rum hybrid of muddled lime wedges and pulverized mint. Then a friend of ours who went to film school in Cuba came back and pointed out that mojitos were supposed to be tall, light, and fizzy, clean and effervescent. We brought it back to its true form and labeled it the Havana-Style Mojito. Although it never made it onto our menu, it is the closest you can get to a true mojito without the luxury of Havana Club Cuban rum. It is a fantastic cocktail—but please don’t order it while there is snow on the ground.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.