This cocktail is an Employees Only variation on the Champagne Cocktail (page 56). In champagne production, when the pinot noir skins are left to touch the juice, they add color and a soft touch of tannins. The result is some of the best aperitif wine available: rosé champagne. Other sparkling wine producers emulate this with rosé varietals, most notably the Spanish with Cava. These wines are truly magnificent, and their affordability makes them very suitable for mixed drinks. Cava rosé has a body and level of dryness ideal for adding sugar, bitters, and Campari to create a sultry variation on the classic Champagne Cocktail. This cocktail is very sexy and inviting and makes a superb aperitif, as well as a great choice for pairing with antipasti, mezes, tapas, or seafood appetizers.
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.