This cocktail is an Employees Only variation of the famous South Side cocktail (page 130), first served in the 1920s at the New York speakeasy Jack & Charlie’s—now known as the 21 Club. We replaced the gin with Meyer lemon–infused vodka to achieve a more balanced, subtler concoction. God only knows how many West Sides we have pushed over the bar in the last five years. It is by far the most popular cocktail served at Employees Only and lends itself naturally to being enjoyed in the sun. Why is this cocktail so popular? Even if we ignore the fact that it is a vodka cocktail and the fact that we are witnessing the end of the reign of vodka, the simplicity of a cocktail with just lemon and mint flavors makes it addictive and refreshing. It will definitely be a favorite at any cocktail party, served over ice or in pitchers.
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.