We usually don’t give a mocktail the same thought and care that we give a cocktail. That’s what makes a brand like Seedlip an exciting addition to the bar cart—the nonalcoholic distilled spirits bring nuance to nonalcoholic cocktails. We created three delicious drinks with Seedlip: a Ginger Turmeric Sour (complete with plant-based aquafaba foam top), a Spiced Coffee and Tonic, and a Dirty MartiNO with Rosemary.
Vivian Lui’s new cookbook, Eat California, reads like a scrapbook of the greatest meals eaten while exploring California on some dreamy, extended road trip. Start with her recipes for crispy rice sushi, grain bowls, a hearty green salad, and nut milk panna cotta.
Having more time at home means more time for project cooking. Which does not mean cumbersome or difficult cooking. The best kind of project cooking is a fun activity that you can really sink your teeth into—the kind of stuff you can make a day of. Some of these recipes take a lot of inactive time while you wait for an ingredient to be ready (anything fermented or cured, like kimchi or gravlax), and some might be beyond what you’re up for on a typical weeknight (like making pretzels or marmalade). Others come together more quickly but benefit from busting out the assembly line, making a big batch, and freezing for future meals (like ravioli and dumplings).