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The Manhattan is the quintessential blend of straight rye whiskey and vermouth, rounded out by bitters. With the diminishing presence of rye since Prohibition, bourbon has supplanted it. If the mundane is your cup of tea, believe this story of origin: A saloon keeper on the Lower East Side looked out the window of his establishment and named this pre-eminently classic cocktail for Manhattan Island. If your tastes tend to the more colorful, go with this one: Jennie Churchill—the bibulous Winston’s American mother—hosted a party at New York’s Manhattan Club in 1874 to celebrate the newly elected governor, William J. Tilden. The anonymous bartender honored both Tilden and the club by christening the new drink the Manhattan. The only other story in the running was also generated from the same locale but for a different person. The year was 1890, and the instigator in this case was Supreme Court justice Charles Henry Truax. According to James Villas in Villas at Table, Truax’s daughter claims that Truax asked a Manhattan Club bartender to mix him up a new drink because his doctor told him to stop imbibing martinis if he wanted to lose weight. The doctor’s credentials, as far as we know, have never been challenged on the caloric qualities of martinis versus Manhattans. Manhattans may be served sweet, perfect, or dry, with blended whiskey or bourbon, but the original... read more The Manhattan is the quintessential blend of straight rye whiskey and vermouth, rounded out by bitters. With the diminishing presence of rye since Prohibition, bourbon has supplanted it. If the mundane is your cup of tea, believe this story of origin: A saloon keeper on the Lower East Side looked out the window of his establishment and named this pre-eminently classic cocktail for Manhattan Island. If your tastes tend to the more colorful, go with this one: Jennie Churchill—the bibulous Winston’s American mother—hosted a party at New York’s Manhattan Club in 1874 to celebrate the newly elected governor, William J. Tilden. The anonymous bartender honored both Tilden and the club by christening the new drink the Manhattan. The only other story in the running was also generated from the same locale but for a different person. The year was 1890, and the instigator in this case was Supreme Court justice Charles Henry Truax. According to James Villas in Villas at Table, Truax’s daughter claims that Truax asked a Manhattan Club bartender to mix him up a new drink because his doctor told him to stop imbibing martinis if he wanted to lose weight. The doctor’s credentials, as far as we know, have never been challenged on the caloric qualities of martinis versus Manhattans. Manhattans may be served sweet, perfect, or dry, with blended whiskey or bourbon, but the original was mixed with rye. The cocktail immediately supplied the well-heeled with a sophisticated way to slug down whiskey. The Manhattan will never overtake the martini’s status, but it must be heralded alongside its gin counterpart in the peerage of great classic cocktails. On a final historical note, Tilden won the popular vote for the U.S. presidency in 1876 but lost in the electoral. It makes one wonder what Al Gore is drinking these days. The Manhattan has never gone out of fashion in traditional bars and hotels, but according to many young bartenders, it is now making its way to the trendier bar scene—albeit with bourbon, not rye. This is definitely one drink you need to know how to make as a home bartender. No excuses. The Manhattan was conceived with rye as its essential component, but the consensus is that even if you don’t use rye, Manhattans should be made with American whiskey, such as a good bourbon. In fact, if you use Scotch, you will have created a Rob Roy. The Manhattan has its shaker and stirrer adherents, but the debate is nowhere as rancorous as the martini’s. The major defense for shaking a martini is that it be teeth-chatteringly cold. That is not the case with the Manhattan, but shaking does impart a momentary frothiness that some find appealing. A classic Manhattan requires a maraschino cherry. INGREDIENTS 2 ounces straight rye or bourbon 1 ounce sweet vermouth Dash of angostura bitters 1 maraschino cherry INSTRUCTIONS Stir the rye or bourbon, vermouth, and bitters in a pitcher half filled with ice, or shake them with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
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Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.
This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.
Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.
To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too.
We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast. What to buy: Anchovy paste is made from ground anchovies, vinegar, and olive oil. You can find it in 2-ounce tubes in the ethnic section of most well-stocked supermarkets. We used the Roland brand of anchovy paste to make our burgers. If you can’t find it, substitute 1 minced anchovy fillet. Game plan: Try serving these turkey burgers with a mayonnaise-based coleslaw rather than a vinegar-based version—the cooling, creamy crunch will complement the spiciness of the burgers. If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy. This recipe was featured as part of our Burger Bonanza!
Dressing Room takes this classic British dessert—which is said to have originated in the 1960s in England's Lake District—and makes it ultramoist by poking holes in the date cake and soaking it with a rich, buttery toffee sauce.
This easy baked brie recipe calls for wrapping a round of firm-ripe brie cheese in filo with chopped tomatoes, basil, and toasted pine nuts. It's a savory, fragrant appetizer sure to be a hit at your next party.
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins Apricot-Pistachio Triangles Almond and Candied Orange Zest Bars White Chocolate, Hazelnut, and Cherry Triangles Cranberry-Orange Coins Chocolate, Walnut, and Cranberry Coins Candied-Fruit Squares Almond and Ginger Bars
The Puerto Rican dish asopao de pollo, a cross between soup and paella, is an easy, hearty one-dish meal featuring juicy chicken thighs, diced lean ham, rice, and assorted seasonings.
Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.
A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains. What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using. If you can’t find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice. Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
Give stale bread a sweet new life by toasting it in a butter-sugar mixture. Then toss it with some juicy raspberries in this twist on a traditional bread salad, giving panzanella a place in the dessert course. Game plan: If you don’t have stale bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.
Never thought of topping a pizza with eggs? Well, after you taste this amazing pizza, you may never eat it any other way! The soft yolks, running over the cheese and sausage, topped with the cool greens, makes for a very memorable pizza experience. It is called a breakfast pizza, but this is wonderful anytime of the day. Makes 4 Slices of Sausage and Egg Breakfast Pizza
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Mini hot dogs or Li'l Smokies are wrapped in savory homemade cheese dough and served with mustard and chili sauce or barbecue sauce. These little pigs in a blanket are always popular at holiday parties and game day gatherings. Large Photo of Pigs in a Blanket
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.
These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
Adding eel to this fish soup lends body and flavor to the broth.
You can substitute your favorite red wine in this dish if you don't have port.
Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.
There may be no more iconic goat milk sweet than cajeta (Spanish, kah-HAY-tah), a creamy, silky caramel that’s long-cooked to a thick sauce, then stored in the fridge for months, only to be rewarmed until pourable when needed. (Often.) Bruce Weinstein demonstrates how to make cajeta in this CHOW
This easy stovetop method makes preparing granola a breeze. Handle the cooled granola according to your preference--leave it in larger chunks, or break it into smaller pieces. Serve with vanilla low-fat yogurt, over ice cream, in a bowl with milk, or as a snack.
Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.
Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch. Resistant Starch: 1.4g
Inspired by friends who adore Mexican flavors, Christine Datian decided to reinvent traditional Middle Eastern tabbouleh with Southwestern spices. After substituting cilantro for parsley and adding peppers, cumin, and chili powder, she knew she had a unique dish that was quick and easy to throw together. "If you're working, you can do a lot of prep before, when you do have time," she says. Datian recommends buying prechopped vegetables from the grocery store for a fast weeknight meal. If necessary, you can even soak the bulgur overnight.
Prep: 15 min., Cook: 10 min.
Light and tasty, this kebab recipe will give you a taste of summer even if it isn?t quite warm enough to get the barbie out. The salsa works well with all kinds of chargrilled or barbecued meat.
This tart bakes best in a cast-iron skillet.
This easy chicken cassoulet is a great choice for busy weeknights. Serve with a green salad and crusty bread for a complete meal.
Prep: 5 min. Serve this stiff drink in a martini glass to encourage sipping. Sweet-and-sour mix is sold in bottles similar to Bloody Mary mix.
This house-cured bacon recipe, courtesy of Fleisher's Grass-Fed and Organic Meats in Kingston, New York, was responsible for coaxing Fleisher's owner/butcher Joshua Applestone out of vegetarianism.
Rich, crumbly "polvorones" or "Dusty" Almond Cookies are a delicious cookie, especially popular in Spain during the Christmas season. This traditional recipe is softer and more crumbly than the other polvorones version we have on our site. In fact, this cookie just about melts in your mouth!
If your guests can't figure out where they've tasted something like this rich, deep, spicy tart before, just utter two simple words: â€œFig Newtons.â€? Prep and Cook Time: 4 1/2 hours. Notes: You can prepare the figs through step 1 a day ahead; cover and chill figs and liquid until ready to use. You can make the dough (step 2) up to 3 days ahead and keep it wrapped and chilled.
Fondue is quite a retro concept but it?s easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they?ll all be interested and excited by what?s going on in the pan.