The original Gin Julep published in Harry Johnson’s 1882 Bartenders’ Manual was the only other julep that people generally ordered besides the whiskey and brandy versions. It’s likely that the prominent malt flavor of Holland gin, a product we know today as genever, appealed to the whiskey lover. With the rerelease of Bols Genever gin to the U.S. marketplace, we tested this cocktail but were not at first happy with the results. So we cut the amount of genever in half and substituted Plymouth gin for the other half—and then we had one of those great drinks that will stand the test of time. It is unlike most cocktails because it has two base spirits. It is delicate, light yet full-flavored, and very refreshing. It is a cocktail to fall in love with.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.