The mimosa is a surprisingly simple drink: just one part champagne to one part OJ. It's also surprisingly easy to mess up, leaving you with a warm, flat, gross cocktail that'll knock you to the floor before brunch has even been served. Learn the right way to pour this brunch favorite with CHOW Senior Editor Lessley Anderson.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut. Perfect for parties or as an after-dinner dessert.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.