In this issue
Issue #141[all previous issues]
Sort by: Recipes | Features
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one comes from Keen's Steakhouse in Manhattan.
Jill Schulster of Manhattan's Joe-Doe restaurant created this riff on a cherry cola, which uses cola ice cubes to keep the flavor robust.
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Named for the famous hat-shaped restaurant, this bourbon cocktail was the signature drink at LA's 1930s Vendome Club.
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Julian Cox of Los Angeles's Rivera created this fresh, bright cocktail, which marries beet juice with bourbon and a fruity liqueur.
One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations.
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Dale DeGroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter, 2008) was the source for this timeless whiskey sour recipe.
The eponymous Louisville hotel has been serving this bourbon drink since 1917.
This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.