Name: Piña Pisco Sours
Cook time: 15 min
Total time: 15 min
Yield: Makes 8 drinks
Ingredients: 3 cups (1-inch) pineapple chunks (from 1/2 pineapple); 1 1/2 cups pisco (preferably Peruvian; 12 ounces); 1/2 cup fresh lime juice (preferably Key lime); 4 large egg whites; 1/3 cup superfine granulated sugar; 8 drops Angostura bitters

Image may contain Human Person Pottery Food and Breakfast

Piña Pisco SoursMarcus Nilsson

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the pisco sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

Cooks' notes:

•The egg whites in this recipe are not cooked. You can substitute 1/4 cup liquid pasteurized whites.
•Pineapple juice can be made 1 day ahead and chilled.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.