Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink with a rich history. In fact, it’s one of the oldest tipples around. In the drink’s early days, an old-fashioned could be made with brandy, gin, or practically any liquor, but it’s evolved to mean a whiskey-forward drink made with sugar and bitters, Angostura being … Read more
As legend has it, around 1914, Roman chef Alfredo Di Lelio combined eggs, butter, and Parmigiano-Reggiano to create the dish that would come to bear his name. Fettuccine Alfredo recipes have since evolved into the cheesy highlight at practically every Italian-American restaurant in the U.S. Traditionalists will tell you that you only need freshly grated … Read more
There’s something to be said for store-bought hot cocoa mix. It’s fast. It’s convenient. But when you have a reliable homemade hot cocoa recipe you can customize to your tastes, there’s almost no going back. Hot cocoa (not to be confused with hot chocolate) gets its rich chocolate flavor from unsweetened cocoa powder (natural or … Read more
Baked egg custard is the little black dress of dessert recipes. It’s simple and elegant—ready to be dressed up with fresh berries, chocolate syrup, or whipped cream, but it’s also astoundingly good all by itself. Custard, in various forms, has been made for centuries: set into creme brûlée, flan, mini egg custard tarts, or a savory quiche; frozen into … Read more
Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind. My preference is an all-butter dough, like Dufour, that I defrost right on the kitchen counter (you can also defrost it overnight in the refrigerator if you have some advance notice). This ready-made … Read more
Step 1 Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others) from one 14- to 16-lb. turkey, neck and giblets (excluding liver) reserved for turkey giblet stock (if making). Pat turkey dry with paper towels. Step 2 Put oven rack in lower third of oven and preheat oven … Read more
First things first: Never, but never, be tempted to swap in nonstick cooking spray for the melted butter when making popovers. Especially not this popover recipe, which was first printed in the July 1957 issue of Gourmet and was so popular with readers and editors alike that it appeared again in the 1991 anniversary issue dedicated … Read more
The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits … Read more
One hot summer evening, my friend Jason and I decided to stay in the AC and watch Werner Herzog’s documentary about the internet. I had gone to the Japanese grocery store earlier that day and had bought ume shiso salt (a salty, tangy, sour-tart MSG sprinkle made from shiso and plum), and he brought over … Read more
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them. TikTok has led me down some interesting rabbit holes—intricate nail art, water “recipes,” gummy bear chandeliers—but none has been more fruitful than … Read more