The name “Old Fashioned” here refers to what was once known as the Whiskey Cocktail. It is a cocktail in the simplest terms: spirit, water, bitters, and sugar. Sometime in the late 1800s, the use of the word “cocktail” broadened far beyond its original definition, so it was necessary to come up with a new moniker to distinguish the older cousin. Many self-described purists will argue that there is only one way to make this drink properly. We disagree. So if you decide to order a whiskey cocktail as an Old Fashioned, be precise about what you want. Intentionally being ambiguous about your order is just a nice way of being obnoxious.
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.