Pisco became popular on the West Coast, especially in San Francisco, during the days of the Gold Rush. Many ships would bring men from the East Coast around Cape Horn, through the Strait of Magellan and up the West Coast. One of the stops for provisions was the popular port town of Pisco. There they would load up on the eponymous brandy and bring whatever was left with them to Northern California. Soon the spirit became a commodity on the trade route of the western seaboard. (This would, of course, later decline with the creation of the Panama Canal cutting Peru out of the route.) The Pisco Punch was created during the late 1800s by a barkeep named Duncan Nicol at the Bank Exchange and Billiard Saloon in San Francisco. The exact recipe was never shared with anyone but was enjoyed by the likes of Mark Twain and Jack London. After Nicol’s passing, those who knew offered up their interpretations of the Pisco Punch.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.