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).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.