Stunning to look at, the Greenwich Sour is rich and frothy, with a band of red wine floating on top. It is a variation of a Prohibition classic, the New York Sour. The key difference between the two is that we have add an egg white in our take, a practice common throughout the history of making sours. Many people today are wary about consuming raw eggs for fear of salmonella. The risk of contamination is actually quite low and ca be reduced even more by using eggs from free-range chickens; add high-proof spirit to that, and the chances of getting sick are reduced to almost nothing. The egg white adds texture to the cocktail by trapping air and requires a very long hard shake to create the necessary consistency. Many bartenders will shake the egg white on its own first to begin this process. To give the Greenwich Sour its necessary backbone, it is important to use high-proof whiskey to cut through the sour body. The wine’s tannins add depth to the cocktail and complete its finish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.