Robert Krueger, our bar manager, discovered the New Yorker in a vintage copy of Booth’s cocktail book from the late 1930s. It is an offshoot of the New York Sour, with the addition of club soda. Think of it as a rye Collins with a float of red wine. The New Yorker is tall and fizzy, great for a hot day, and certainly stunning to look at. This cocktail is also a great culinary example of how substituting or adding one ingredient can drastically change the style and feel of a cocktail. The club soda changes the character from a simple sour into a long drink, which changes the perception of consumption by reducing the acidity and intensity in each sip. Whereas a Whiskey Sour is more a late-evening and cold-weather drink, the New Yorker tends to be more of a lazy-afternoon and summertime treat.
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.