Hibiscus is used throughout the Middle East and Latin America to make a ruby-red herbal tea. You can find the flowers at a tea or herb retailer. This hibiscus cordial is the brainchild of our bar manager and long-time friend Robert Krueger. This cleverly designed cordial brings out a rich color, beautiful floral notes, and a nice citrus flavor from the dried hibiscus flowers. It’s the main ingredient in Rob’s Roselle cocktail (page 71). Vodka and brandy serve to fortify the cordial for longer use.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.