When this classic cocktail was invented, in the late 1800s, it called for rye. Here, bourbon gets to be the star, and the combination of sweet and dry vermouth makes our version "perfect."
These rolls are based loosely on b'stilla—a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts.
Festive and beautiful, this creation is packed with real cranberry flavor. Forcing some of the berries through a sieve into the syrup intensifies the drink's fruitiness.
The really old-fashioned Whiskey Old Fashioned was garnished with just a lemon peel, and some of us can live without the orange, but a good quality, whiskey-soaked maraschino is always a welcome end to a cocktail.
These bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, hot from the oven, rolled in a mixture of Parmigiano-Reggiano and parsley.
Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We particularly love the added textural contrast provided by the sliced almonds.
The Asian standbys of soy sauce, hoisin, and toasted sesame oil have become such a part of American cuisine that there's nothing "ethnic" about this truly addictive party mix.
Think of these as the best part of French onion soup minus the broth. And don't be surprised if these disappear before you get a chance to sample one yourself!
Albóndigas (meatballs) are often served in a soup or sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out all the meaty richness.
A version of this cordial must have come to America with the Pilgrims—there are countless references to it in Colonial writings, and Martha Washington recorded a recipe for it in one of her notebooks.
Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.
This cocktail will make any seasonality-oriented mixologist proud—at least in the winter. And if you're a loca-pourer, seek out one of the excellent artisanal apple brandies being produced around the country.
These are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces then break them up to serve.
