Most people today understand a Manhattan to be bourbon whiskey with a dash of vermouth, shaken or stirred—little more than a nice way to order a big shot of whiskey. Only recently have people once again acknowledged the necessity of bitters in the recipe. What happened? Prohibition all but annihilated rye whiskey production in this country; by the end of World War II, America had embraced Canadian whiskies as rye, even though most are made of a blend of grains. When we first began bartending, it was common for Manhattans to be made with Seagram’s VO or Crown Royal. But in the early 1990s, bartenders making Manhattans gravitated toward newly released single-barrel and small-batch bourbons to meet the expectations of the luxury crowd. As with Martinis, these customers demanded only a whisper of vermouth so as not to destroy the precious whiskey. Our recipe is an excellent expression of a Manhattan made with soft-natured bourbon. Rye whiskey makes a sharp, racy alternative. As for cherries, keep clear of the big artificial ones floating in eerie red dye. Pit fresh cherries and soak them for a few days in amaretto or cherry liqueur instead.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.