Warm Spiced Rum Pear Cider

We make this when it is cold out and wine feels like too much. Simmer pears in apple cider with cardamom, ginger and cinnamon for thirty minutes and you land somewhere between a mulled wine and a hot cocktail, with no wine in it at …

Texan Morgue-a-Rita

A standard margarita is reliable and a little characterless. This one is our favorite correction to that. Blanco tequila, fresh lime juice, and a smoky simple syrup. The Morgue-a-Rita leans savory and bold, and it goes surprisingly well with spicy food. It was designed with …

Skillet Chicken with Sun-Dried Tomatoes

This one has had a permanent spot in our weeknight rotation for about a year. Thin chicken cutlets seared until golden, then finished in a creamy sauce with sun-dried tomatoes, garlic, Parmesan, and fresh spinach. It needs about twenty minutes, uses one skillet, and tastes …

Beer-Battered Fish and Chips

There is a reason fish and chips has survived as Britain’s national dish for over a century. When it is done right, there are few things more satisfying: flaky white cod inside a shatteringly crisp golden batter, thick-cut chips that are fluffy inside and crunchy …