Peaches and bourbon is about as Southern as you can get. Drying the fruit before steeping is key—the flavors are concentrated and yield a strong, clean peach essence; fresh fruit, on the other hand, releases its water into the liquid and dilutes the infusion. The only problem with dried peaches is that they will soak up some of the bourbon, resulting in some loss, but it is worth it. Today, high-quality dried peaches are available in most supermarkets, which greatly simplifies the process. When the infused bourbon is tasted straight, the fruit flavor may seem subdued, but mixing it with sugar or sweetened ingredients awakens the peachiness. We created this infusion for our Pêche Bourbon cocktail (page 46).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.