Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__01__201111-187996-seasonalcocktails-kumquatwhiskeysour-f864ae786ecc4e23ae8fdd51887eb31f.jpg)
Kumquat Whiskey Sour
This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__05__20140524summersmash-cocktail-ca9c1f3272b74149a87a4d6edf589f81.jpg)
Grilled Summer Smash
While habit drives many to favor clear spirits over their darker, aged counterparts on hot summer days, this refreshing cocktail featuring grilled fruit and aged Cachaça proves habits are made for breaking.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__12__12152012-233978-punch-recipe-austin-fino-f92ba0b45dbd4027b110d75cacb625f0.jpg)
Apple Fennel Punch
Rye adds a distinct kick to the other soothing flavors like apple, ginger, and fennel in this winter punch from Fino in Austin, Texas. Bergamot tea is the clean, earthy base that ties the flavors together.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__05__201204-207651-seasonalcocktail-cucumber-gin-fizz-460358f4c3f84c8ca3b50719f80d7c7d.jpg)
Cucumber Gin Fizz
This drink balances soothing, cool flavors with just enough bright notes.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110124smashpri-f267965105174111b382257165044993.jpg)
Smash
Described by bartender Jerry Thomas in 1862 as "a julep on a small plan," the Smash has all the things I love about a julep, with much less of the hassle. And even better, the smash is flexible: While forests have been decimated to create the paper on which countless screeds concerning the One True Way to make a julep have been printed, the Smash can go whichever way you choose--it's equally good made with bourbon, rye, brandy, or a good aged rum.
Bourbon Peach Smash
The Bourbon Peach Smash is a fruity, lightly-spicy, refreshing cocktail that's perfect for sipping on a hot summer night! Non-alcoholic variation included.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__01__20120125persimmonsourpri-019ad0b36c8f4be1a81b1fde10ae6e34.jpg)
Persimmon Sour
When incorporating persimmons into seasonal cocktails, the first step is to make a purée. This slightly thick, bright orange liquid that has notes of sweet earthiness. To bring a little punch to the cocktail, I added lime and gin to create a persimmon sour. The final cocktail is a bold, orange-hued drink that is at first sour, then earthy and rich. It's the kind of drink that will keep you on your toes.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110624-goodbye-gin-primary-6c830ca974c84519aa04da0d885c3fb3.jpg)
Fizzy Gin and Lillet Punch
We threw a little shindig today to say goodbye to SE Ad Sales Director Erin Adamo. I mixed up this bubbly punch—it's a good brunch or predinner drink: a little tart, a little sweet, and a little more complex than you'd expect.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__06__20130623-256965-kale-smash-fe3dd08eea1a4c2ab9ef1691e9abf2c1.jpg)
Kale Pineapple Basil Smash
Muddled fresh basil, fresh pineapple juice, kale juice, and rye combine for a delicious sweet-tart, herbaceous green smash.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__02__201111-191520-seasonalcocktails-pomello_basil-1d251ce04e2e453da46323b1640304d3.jpg)
Pomelo and Basil Cocktail
I like to pair pomelo with herbal flavors, especially basil. The slight sweetness of both the pomelo and basil work really well together, but they're both able to hold their own and bring depth to a cocktail
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__01__20120116-cocktail-winter-kumquat-fennel-smash-4220e5e79a164453a505f1f10bad637f.jpg)
When we mixed this up in the office, AHT editor and photographer extraordinaire Robyn Lee said: "What is that? That looks like a salad..." Appearances aside, it's delicious to drink (and chew.) Be sure to muddle well to make sure the fennel flavor translates into the drink.
Serve With
:max_bytes(150000):strip_icc()/2022062023-WarmBrusselsandSquash-Amanda-Suarez-hero-7a570e9d1ad8452e8c546fad46d948ea.JPG)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__01__20140117-279648-cook-the-book-glazed-winter-vegetables-chestnuts-caper-berries-84b013d32b9d409499be8c7ec0fed4a1.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131119-273944-cook-the-book-browned-brussels-sprouts-with-maple-butter-686f0f1612d54fa38106e4f2196ed52a.jpg)
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.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__10__20131008-one-pot-wonders-scallops-brussels-sprouts-205ef78886774e74b6c85543ea9768cf.jpg)
Seared Scallops With Pancetta and Brussels Sprouts
A super simple Brussels sprout and shallot hash served with seared scallops. It comes together with a single skillet in about 20 minutes.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__02__20120202-dt-maple-and-mustard-glazed-salmon-primary-56c1be015a5246deb2304a7f2750bc94.jpg)
Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__10__20141029-downtown-italian-branzino-al-cartoccio-tara-donne-7330d11c3c734824873f57d59aff4a44.jpg)
Branzino Al Cartoccio From 'Downtown Italian'
Gabriel Thompson's branzino from his new cookbook, Downtown Italian, written with Katherine Thompson and Joe Campanale, is as simple as it is sophisticated, and delivers his trademark clean, bold, bright flavor. Branzino fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__11__20141119-brassica-salad-vicky-wasik-3-d83ac582c63c407ca16b5fec6affea80.jpg)
Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__01__20140131-winter-vegetable-salad-ricotta-herbs-0a9a1f8aa5704ba9ab0fc3283927b66c.jpg)
Warm Winter Vegetable Salad With Ricotta and Herbs
A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
:max_bytes(150000):strip_icc()/Warm-Brussels-Sprout-Salad-With-Bacon-and-Hazelnut-Vinaigrette-RecipeFred-Hardyhero-c61cb9557352479a93b6ea37d9935f6e.JPG)
Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.