Pêche bourbon is simply the French way of saying “peach bourbon.” These two items are as compatible a pairing as strawberries and vanilla. We wanted to showcase our peach-infused bourbon without overshadowing any of its subtle beauty. We blended it in the most straightforward way, with sugar and Peychaud’s bitters, then followed the ritual used to make the classic Sazerac cocktail (opposite): we first “season” the serving glass with French peach cordial. The ingredients swirl together in a slow dance, exciting the palate, then leaving it longing for more. This is a very delicate yet powerful cocktail. It is a great aperitif; it pairs well with grilled meats and seafood; and it is sublime as an after-dinner drink with a fruit tart or cake.
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.