The Provençal is Employees Only’s most romantic original aperitif and a seductive start to an intimate dinner. Mouthwatering, sexy, and savory, it was created as a pairing for raw oysters to heighten the sensual experience. After years of watching certain cocktails being erroneously labeled “Martinis,” we felt the need to get back to the roots of the Martini and create a gin and vermouth concoction. We use lavender-infused Plymouth gin and French dry vermouth scented with herbes de Provence and blend them with Cointreau to give the Provençal its unique appearance and flavor. We hoped it would rival the standard dry Martini as the predinner cocktail, and it exceeded all expectations. The Provençal is a tribute to the golden age of cocktails when bartenders made many of their own ingredients in-house—it is the archetypical EO aperitif. Both the gin and vermouth infusions are easy to make, and the results are truly extraordinary.
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.