The original Gin Julep published in Harry Johnson’s 1882 Bartenders’ Manual was the only other julep that people generally ordered besides the whiskey and brandy versions. It’s likely that the prominent malt flavor of Holland gin, a product we know today as genever, appealed to the whiskey lover. With the rerelease of Bols Genever gin to the U.S. marketplace, we tested this cocktail but were not at first happy with the results. So we cut the amount of genever in half and substituted Plymouth gin for the other half—and then we had one of those great drinks that will stand the test of time. It is unlike most cocktails because it has two base spirits. It is delicate, light yet full-flavored, and very refreshing. It is a cocktail to fall in love with.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.