This cocktail is an Employees Only variation on the Champagne Cocktail (page 56). In champagne production, when the pinot noir skins are left to touch the juice, they add color and a soft touch of tannins. The result is some of the best aperitif wine available: rosé champagne. Other sparkling wine producers emulate this with rosé varietals, most notably the Spanish with Cava. These wines are truly magnificent, and their affordability makes them very suitable for mixed drinks. Cava rosé has a body and level of dryness ideal for adding sugar, bitters, and Campari to create a sultry variation on the classic Champagne Cocktail. This cocktail is very sexy and inviting and makes a superb aperitif, as well as a great choice for pairing with antipasti, mezes, tapas, or seafood appetizers.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.