Peaches and bourbon is about as Southern as you can get. Drying the fruit before steeping is key—the flavors are concentrated and yield a strong, clean peach essence; fresh fruit, on the other hand, releases its water into the liquid and dilutes the infusion. The only problem with dried peaches is that they will soak up some of the bourbon, resulting in some loss, but it is worth it. Today, high-quality dried peaches are available in most supermarkets, which greatly simplifies the process. When the infused bourbon is tasted straight, the fruit flavor may seem subdued, but mixing it with sugar or sweetened ingredients awakens the peachiness. We created this infusion for our Pêche Bourbon cocktail (page 46).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.