Poring through old cocktail books, we noted that every reputable bar had a house recipe for bitters. Originally we played with infusing bitter herbs and spices in absinthe but found the task too time-consuming and the results too inconsistent. We settled instead on a blend of different absinthes, Green Chartreuse, and bitters to create just the right balance of anise and bitterness.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.