blender

Skip the muddling and grab the blender to make this frozen riff on a mojito.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Nothing hits harder on a hot day than this nonalcoholic frappé: ruby strawberries, herbaceous basil, and tangy pineapple will quench your thirst. 

This nonalcoholic drink—a soda fountain classic—pairs pineapple, lemon, and an easy homemade raspberry vinegar.

Easy, creamy, and dreamy, this banana milkshake gets a dash of warm spice to complement the real fruit flavor.

A secret ingredient helps all the flavors of this homemade strawberry milkshake shine (hint: you definitely have it in your pantry already).

Put on your bobby socks and make this old-fashioned chocolate malt with just four ingredients.

A playful spin on the classic malted milkshake, made with speculoos (or Biscoff) cookie butter.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

Ditch the shaker and break out the blender. We’re cooling off with lightning-fast frozen daiquiris.

A batch of these fruity frozen mango margaritas is sure to win you the title “life of the party.”

Shake up your next backyard BBQ with this frozen watermelon margarita recipe. It’ll cool you down faster than a dunk in the pool.

Skip the store-bought margarita mix: These DIY frozen margaritas are the ideal drink for a hot summer day.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This herby buttermilk vinaigrette was first made for Aretha Franklin when she used to come into Le Bernardin.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.