This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.
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.