We discovered the New York Sour in the summer of 2003 while we were researching cocktails to put on the opening drink list for Keith McNally’s Schiller’s Liquor Bar on the Lower East Side. Visually inviting, this sour is deep yellow with a crimson band of red wine floating on top. The origin of the cocktail is shrouded in mystery, but it is certain that it was served at several New York City speakeasies in the late 1920s. It was no surprise to discover that this cocktail was New York’s Prohibition-era favorite, probably because the lemon juice, sugar, and wine camouflaged and successfully balanced the bad watered-down whiskey common in those days. It was the cool drink to have, and people who ordered it were “in the know.” Think of it as the Prohibition-era Cosmo—or any other status-symbol cocktail that clearly advertises itself in appearance. Made with better ingredients, the cocktail became a masterpiece of complex flavors and mouthfeel. A chef friend of ours once remarked that this drink is like sangria à la minute—and one of the few cocktails that can be successfully paired with a main course.
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.