In the May issue of Bon Appétit, editors share a bevy of new cocktails to try—alongside fortifying drinking snacks and a deep dive into the science behind cooking with vodka.
Start with a thirst-quenching mezcal sour or grab the blender to make some easy frozen brunch drinks. While you sip, feast on three hearty anju—Korean dishes meant to be eaten while drinking—developed by Hana Asbrink. (They’d all be just as excellent as a sober midweek lunch.) Then learn how Jesse Szewczyk uses vodka to dial in the texture of dishes like shatteringly crisp fried shrimp and silky-smooth chocolate ice cream.
While so much of this issue celebrates warm weather sips and bites, the truth is that spring brings inevitably chilly nights, the kind of evenings that call for soup. Simmer a big pot of green ribollita and dress up bowls of posole blanco with avocado, cilantro, and shredded cabbage. And if you’re celebrating Mother’s Day, you’ll want to whip up a batch of Jesse’s pecan sandie wedges. These shortbread cookies can even be baked, wrapped tightly, and shipped overnight to Mom even if she doesn’t live nearby; the butter helps keep them tender and fresh for a few days. But be warned: She may come to expect this gift every single year.