Also known as South Side Fizz, the South Side seems to have first been published by famous American bartender Harry Craddock in The Savoy Cocktail Book. His recipe called for dry gin, powdered sugar, the juice of half a lemon, and two sprigs of fresh mint, finished with a splash of siphon soda water. The birthplace is disputed among Jack & Charlie’s (now the 21 Club) in New York City, a forgotten speakeasy in the South Side of Chicago, and a Long Island country club in the late 1800s known as the South side Club. There is no controversy that the 21 Club has served more of these than anyone over the decades and they can lay claim to the South Side as their house cocktail. We’ve altered it a bit by replacing the powdered sugar with simple syrup and adding a splash of soda to the cocktail to “wake it up,” as some recipes dictate. We do not recommend double straining it; that would reduce the body and the ornamental presence of the shaken mint.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.