Plymouth gin has a slightly floral nature. We accentuated it with dried lavender, creating a fast and versatile infusion with many possibilities. This infusion is visually stunning—the herb colors the gin with a slight hue of dark lavender. We use it as the base for our Provençal cocktail (page 49) and recommend it for making a lavender fizz or even an Aviation cocktail (page 63) made with lemon juice, maraschino liqueur, and infused gin.
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.