While a classic gin fizz uses lemon juice, the sweet acidity of lime in this variation skews it toward a…
This minimalist drink of sugar that’s been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas’s…
These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing…
There’s a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling…
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be…
This classic 19th-century cocktail’s name means “jewel” in French, in supposed reference to its combination of gem-colored spirits: diamond-clear gin,…
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness,…
Traditional Yorkshire puddings, like popovers and soufflés, rely on eggs and dairy for their crowning puff and custardy center. Vegan…
This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with…
A combination of pungent horseradish and sweet ketchup make up the foundation of this classic cocktail sauce, which is seasoned…
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it…
A modern and decidedly French-slanted nightcap, the Nuitcap combines Cognac, blanc vermouth and a drinker’s choice of bitter, herbal liqueur:…