Step 1 Mash 10 lb. peaches, sliced, and their pits in a large, nonreactive pot, using your hands, until no large pieces of fruit remain. For every quart of fruit pulp, add 1 cup water; bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. … Read more
There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I … Read more
Thank you, thank you for giving the classic dry gin martini its proper elevated place. I consider every exotic variant – chocolate martini?? aberrant and unworthy of the name. It’s said that Churchill’s favored mix began with icy cold gin, followed by a glance across the room at a bottle of vermouth. Very dry!! My … Read more
Step 1 Bring 4 cups water to a simmer in a medium saucepan. Remove from heat and add 4 mint tea bags and ⅓ cup sugar; let sit 5 minutes. Using a slotted spoon, remove tea bags, gently pressing with a spoon to extract as much liquid as possible. Stir to dissolve sugar. Step 2 … Read more
Not to be confused with the morning espresso drink, the Americano cocktail is meant to start your evening. The lightly alcoholic drink is a touch bitter; it whets your appetite and goes wonderfully with little predinner snacks. The formula is simple: a mix of bitter liqueur and fruity fortified wine lightened with sparkling water. Build … Read more
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery … Read more
This mar-tea-ni is here to challenge the espresso martini as the caffeinated cocktail du jour. Bartender extraordinare Audrey Saunders first paved the way with her ever-popular Earl Grey-tini at Pegu Club in New York City. And unlike the aforementioned coffee cocktail, you don’t need to buy any special-flavored liqueurs or pull shots of espresso to … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Step 2 Pour 3 Tbsp. extra-virgin olive oil into a … Read more
You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce. Haemul pajeon are filled with scallions (pa), a … Read more
A Campari spritz recipe is a personal thing. Some like theirs sweeter, others just faintly flavored with the iconic Italian aperitivo. In general, a spritz made with Campari will have a drier profile than spritz made with Aperol and offer more bitter flavors. We love the proportions below—the 3-1-1 ratio is so easy that you’ll … Read more