This Mint Julep is the quintessential American cocktail, so regal that it sits at the summit of cocktail Olympus next to classics like the Martini, the Manhattan, and the Sazerac. It hails from Kentucky and Virginia and is enjoyed throughout the South. We know for sure it was consumed as early as 1790, particularly in the summertime. A particular type of spearmint, Kentucky Colonel, is best suited for the preparation of this cocktail, commonly served in a silver or pewter cup to keep it chilled longer. Since 1938, it has been the official drink of the Kentucky Derby, where up to 120,000 mint juleps are served over the period of two days. There are many historical and regional versions: some use bourbon, others brandy; some only tap the mint, others pulverize it into a paste. We favor a bourbon recipe in which fresh spearmint is bruised with a ladle, then sugar, bitters, and bourbon are added; the mixture is chilled overnight so the mint releases all the flavors and essential oils into the whiskey, then strained the following day for final julep preparation. To simplify this process so the julep can be made to order, we use our own homemade Mint Syrup.
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.