These spring getaways are a short flight or drive away and promise fine dining, rejuvenation, and plenty of fun in the sun.

At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with ...

Our easy yet impressive slow cooker ham, with a sweet and savory glaze of apricot preserves, Kahlua, and spices, is a ...