The Fin de Siècle Cocktail

Smooth, perky flavor enlivens this bittersweet Martini variant

Ready for some retro? The Fin de Siècle will whisk you back to the golden age of cocktails.

But no need to reset your taste buds to 1920. This drink’s complex, bitter-tinged flavor would be right at home on today’s craft cocktail menus.

And you won’t need to use bootleg gin.

Roast Grapes and Chili Crisp Dip (or Spread)

Easy, Tasty – and Ideal with Crackers, Crostini, or even Ice Cream

Roasted grapes? Yeah, they’re terrific all by themselves. But add chili crisp (a spicy Chinese condiment) and you have a powerful pairing.

We particularly like to use this combo in a tasty dip (which you can also use as a spread, topping, or sauce).

Prepare to smack your lips.

Caramelized Onion, White Bean, and Tomato Soup

Deep flavor in this hearty main-course soup

Caramelized onions are smooth and mild, yet intensely flavored. And they make every other ingredient they touch taste much better.

They play a starring role in this Caramelized Onion, White Bean, and Tomato Soup. We like to ladle up big bowls of it for a main course, often served with a side of crusty bread. But you could serve smaller portions as a starter.

Even if onions make you cry, these will soothe your tears.

Italian Sausage and Grapes with Pasta

Savory, sweet, and spicy – and quick enough for weeknight dinner

Sweet grapes paired with savory sausage? Yup, it’s a classic.

This Italian dish is most often served as a simple sauté flavored with balsamic vinegar and sometimes garlic. But we like to combine it with pasta for an easy main course.

With a glass of wine, of course. Because grapes.

The Modern Cocktail

This 1904 creation features an unusual combo: Scotch and sloe gin

It’s rare to find a cocktail that uses Scotch. But one that adds sloe gin to the mix? And absinthe? Sounds bizarre, we admit. So of course we had to try it.

And are we glad we did! The flavor is outstanding – much more enticing than the sum of its parts.

Love these new-fangled modern inventions.

Roast Butterflied Chicken or Turkey

AKA spatchcocking, the fastest way to roast poultry

Looking for comfort food as fall chill arrives? Roast poultry is your pal.

Especially if you butterfly the bird first. It’s the easiest path to the perfect plate: No trussing required and the poultry cooks more quickly. It roasts more evenly too – so both white and dark meat come out properly done and juicy.

So in this season of political rivalry, here’s our platform: A chicken in every oven.

Romesco Sauce (or Dip)

A gluten-free version of the famous Catalan tomato-and-red-pepper sauce

Romesco sauce originated in the Catalan region of northeastern Spain. No two recipes seem to be quite the same, but virtually all of them include red chile pepper (both fresh and dried), tomato, garlic, and nuts.

Traditionally, this sauce is served with seafood. It’s also terrific with grilled meat and poultry, or when used as a dip with chips or crudités. Or as a sauce on vegetables.

Versatile and delicious. Two of our faves.