This all-year-round cocktail, an Employees Only original, is a fine example of what you can do with a lessinspiring spirit like vodka. We wanted to combine traditional Mediterranean flavors such as figs, lemon, and honey. Mixing with vodka is a challenge similar to that of cooking with tofu; no matter what you do to it, it’s still tofu. All the flavor and texture comes from the other ingredients in the mixture; vodka really contributes only alcohol to the structure of the cocktail. In the case of the Mediterra, any other spirit would interfere with the clean balance of fig to honey.
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.