Recipes from Bon Appétit

In the May issue of Bon Appétit, editors provide innovative drinks, fortifying nibbles, and a deep dive into vodka cooking science.

Start with a refreshing mezcal sour or blender-made frozen brunch cocktails.

Indulge in Hana Asbrink's three meaty anju—Korean delicacies meant to be enjoyed while drinking.

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Learn how Jesse Szewczyk uses vodka to make crispy fried shrimp and creamy chocolate ice cream.

So much of this issue celebrates warm weather sips and bites, but spring offers chilly nights that scream for soup.

Simmer a big pot of green ribollita and top posole blanco with avocado, cilantro, and cabbage.

Mother's Day, make Jesse's pecan sandie wedges. Even if Mom lives far away, these shortbread cookies can be prepared, packaged neatly, and mailed overnight to her.

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