This all-year-round cocktail, an Employees Only original, is a fine example of what you can do with a lessinspiring spirit like vodka. We wanted to combine traditional Mediterranean flavors such as figs, lemon, and honey. Mixing with vodka is a challenge similar to that of cooking with tofu; no matter what you do to it, it’s still tofu. All the flavor and texture comes from the other ingredients in the mixture; vodka really contributes only alcohol to the structure of the cocktail. In the case of the Mediterra, any other spirit would interfere with the clean balance of fig to honey.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.