We had just finished working with the team that developed 10 Cane rum and wanted to use this excellent grassy pot-stilled spirit in a cocktail. Naturally, we gravitated toward fresh, sweet, and tangy pineapples, which are so common in the Caribbean. We added maraschino to the mix to help give a fruit punch to the more vegetal ingredients. The result is a cocktail so tropical and multidimensional that it will make your head spin, so tasty and good looking that you will fall in love with it instantly.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.