Similar Recipes
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Peach and Rosemary Cocktail
A refreshing summer cocktail made with fresh peaches, rosemary, and bourbon.
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Apricot Aviation
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
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Rhubarb and Roses
Rhubarb is a noted ingredient in the Italian aperitif Aperol. Pairing Aperol with the rhubarb shrub really highlights this flavor note and lets the more savory side of rhubarb shine.
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Peach-Thyme Lemonade
A thick, rich, and frothy peach-based lemonade lightly scented with thyme. This is the kind of thing you'd want to add a shot of vodka or bourbon to. At least, I'd want to.
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Fall Classic
This cocktail from Gramercy Tavern is a shout out to apple season, made more complex with the addition of thyme-infused simple syrup.
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Apricot Rum Fizz
This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
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The Claridge
But while the Slope keeps me coming back to the magical interaction between rye whiskey, apricot brandy, and bitter vermouth, the Claridge keeps the stone fruit's appeal alive when it's mixed with gin and dry vermouth.
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Strawberry Rhubarb Fields
Strawberry, rhubarb, and a hint of tarragon, paired with tequila, a little lemon juice and simple syrup, create a juicy cocktail that nicely balances sweet and tart.
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Harvest Moon
"When we get to this season," says PDT's Jim Meehan, we switch from white spirits like tequila or white rum to brown ones like rye, and move toward stirred cocktails instead of refreshing, hydrating shaken ones." This fall drink uses Lillet Blanc as a counterweight, picking up the orange flavors and connecting the base spirits to the liqueur and bitters.
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Suns 'n Roses (Rum and Stone Fruit Punch)
This porch-appropriate summer sipper is rich and mellow but not too sweet, thanks to a balance of fresh and dried stone fruit, aged rum, and lemon. Adapted from a recipe created by Tommy Quimby for San Francisco's Rich Table, it captures the flavor of ripe peaches and apricots in a simple blended syrup. A little white tea adds volume and delicate floral flavor.
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Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.
Serve With
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
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Peas and Carrots Salad With Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
Glazed Stovetop Carrots
Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like