Stunning to look at, the Greenwich Sour is rich and frothy, with a band of red wine floating on top. It is a variation of a Prohibition classic, the New York Sour. The key difference between the two is that we have add an egg white in our take, a practice common throughout the history of making sours. Many people today are wary about consuming raw eggs for fear of salmonella. The risk of contamination is actually quite low and ca be reduced even more by using eggs from free-range chickens; add high-proof spirit to that, and the chances of getting sick are reduced to almost nothing. The egg white adds texture to the cocktail by trapping air and requires a very long hard shake to create the necessary consistency. Many bartenders will shake the egg white on its own first to begin this process. To give the Greenwich Sour its necessary backbone, it is important to use high-proof whiskey to cut through the sour body. The wine’s tannins add depth to the cocktail and complete its finish.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.