Like an ice cream float, but way better.

Anna Wallace, from Seattle Seltzer Co., cracks open apricot pits and uses the kernels inside to lend a subtle almond flavor to this soda recipe. Way easier: We subbed in actual almonds for close to ...

“For me, soda bread is warmth and comfort,” says Gillian Fitzgerald. “It can be as elevated or simple as you want it to be. You can have your smoked salmon and your super-fancy cheese plate, or you ...