This cocktail was created in a flash of inspiration to showcase overproof whiskey by offsetting it with wonderfully lush and flavorful ingredients. Strong Baker’s 107-proof bourbon serves as the backbone to the cocktail, providing vigor and heat. This is balanced with our rich homemade grenadine and fresh lemon juice to give a delightful sweet-and-sour balance. The Absinthe Bitters’ anise essence rounds out the cocktail, giving it a classic feel and third dimension. After conceiving the recipe, we were stumped for a name until we realized it was quite similar to a version of the Prohibition classic Millionaire Cocktail (page 66). Because of inflation and the fact that ours is a “richer” cocktail, we named it the Billionaire Cocktail.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.