The Best Food and Beverage Recipes Featured in WWD – WWD

Looking for something to do this weekend? Below, browse through a selection of the best dish and drink recipes featured in WWD over the past few years. Top chefs including Missy Robbins and Thomas Keller share guides to favorites like olive oil pie and mille-feuille, and expert baristas from New York’s Bemelmans Bar and Claridge’s in London offers step-by-step instructions for recreating popular dishes at home.


Chocolate Sugar Cookies, from Melissa Weller’s cookbook ‘A Good Bake’
“This is everything I want in a chocolate sugar cookie: they are really chocolatey, not too sweet, a little salty and a little chewy.”

Olive Oil Pie, from Missy Robbins’ cookbook “Breakfast, Lunch, Dinner… Life!: Recipes and Adventures from My Kitchen”
“We serve this at Lilia and people always ask me for this recipe.”

Berry Oatmeal Crisp from Sybille Van Kempen’s Bridgehampton Inn and Restaurant Cookbook
“” This easy-to-make, easy-to-make dessert is one of my mom’s favorites for a crowd. Alternately combine the most local, ripe, seasonal berry or pitted fruit. ”

Zac Posen’s Browned Butter-Chocolate Chip Cookies
“” In my version of chocolate chip cookies, I cook the butter until it turns brown and becomes a deep mahogany color with aromas of hazelnuts, then chilled. ”

Shortbread with toasted strawberries, from bread and fish
“Roasting strawberries for this shortbread enhances the sweetness of the berries, making the syrup more like jam.”

Giant Macarons, a sweet recipe from “Downtime: Deliciousness at Home” by Nadine Levy Redzepi
“As it turns out, one giant macaron is made faster than a bunch of small ones, and it looks really impressive. Serving was a bit messy but still very tasty.”

Coconut Key Lemon Cookies From Gwyneth Paltrow’s Cookbook ‘It’s All Easy’
“While I am a huge fan of sweetened condensed milk and the sugar bomb is the traditional recipe, I wanted to make a vibrant, vegan dessert that highlights the bright citrus flavors I love so much. in original without butter, sugar. and preservatives. ”

Thomas Keller’s Molokai Sweet Potato Mille-Feuille, from “The French Laundry, Per Se”
“When we found a variety of colorful marble small potatoes, we grated them in a pan, creating their different sizes and colors. When we discovered that the Molokai purple sweet potato has a strong flavor, we used the same technique. We love the bold color, its sweetness, and the saltiness of the spinach, pears and onions that make this vegetarian dish as satisfying as a meat dish. ”

Miso Glazed Carrots, from “Cook Beautiful” by Athena Calderone
“Serve warm carrots, topped with pesto. Finish with a sprinkle of pumpkin seeds and a dash of Aleppo pepper. ”

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5 cocktail recipes from Bemelmans Bar at Hotel Carlyle
Incorporate a creation from the New York bar.

Cocktail recipes from the Butterfly Lounge in New York City
New York harmonist, Fausto Gonzalez, draws his inspiration.

Four Mocktail Recipes From Death & Co’s New Book ‘Welcome Home’
Non-alcoholic beverages from the pioneers in the field of cocktails.

Three cocktail recipes from ‘Cecilia Beaton’s Book of Cocktails,’ from Claridge’s bar manager Denis Broci
Three gin cocktails from a London bar.

Cocktails from popular venues include Gitano Garden of Love, Broken Coconut, Ludlow House, Lemon and The Lookup
Cocktails infused with warm weather.

9 holiday cocktail recipes from NYC’s best restaurants
Recreate drinks from The Polo Bar, Minetta Tavern, King and more.

Instructions on how to make the best summer cocktails
Recipes from a selection of New York’s hottest bars.

Highflyer at Polo Bar

Highflyer at Polo Bar
Ralph Lauren is polite


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Linh is a Interreviewed U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. Linh joined Interreviewed in 2023 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with me by emailing:

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