When added straight from the bottle or jar, honey does not work well in chilled cocktails. It will stick to the sides of the shaker when the ice is introduced and will resist mixing. If you want the flavor of honey in cocktails, you must first dilute its texture, make it soluble, and make it into a syrup. Most honey syrups contain just honey and water, but we have added vanilla and orange peel to accentuate some of the key flavor notes in the honey. Acacia honey is light in flavor and fragrant and is one of the few honeys that is truly liquid and does not crystallize. This particular recipe was developed for our Mediterra cocktail (page 108), which was one of the most popular cocktails in the first years after Employees Only opened.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.