This variation on a Manhattan was created by longtime Lantern bar goddess Kristen Johnson and christened by Lantern lexicographer Phil Morrison. When naming his first novel, Thomas Wolfe is said to have been inspired by an engraving of a John Milton poem on a stone statue of an angel in a cemetery in Hendersonville, North Carolina, not too far from Levering Orchard: Look homeward Angel now, and melt with ruth: And, O ye Dolphins, waft the hapless youth.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.