Named for a turn-of-the-century men’s club in Philadelphia, this frothy gin sipper belongs to the pre-Prohibition era of classic cocktails, but has lately been revived on craft bar menus. An earlier recipe appeared in Jack’s Manual (1908), by a bartender famed for his “fancy mixed drinks.” A cousin of the Pink Lady, it needs to be dry shaken to emulsify the egg white, and the addition of raspberry syrup—Monin is a reliable ready-made brand—creates a delicate blush for a summery refreshment.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

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Based on a cocktail popular in Prohibition-era gin joints, the Paper Plane belongs to the family of corpse revivers, created in the 19th century as hangover cures. This whisky-based version was first developed by bartender Sasha Petraske for The Violet Hour, a new-wave speakeasy in Chicago’s Wicker Park neighborhood.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

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A platter of this saucy, zippy lemon chicken goes out to nearly every table at Rao’s in New York City, the Italian American institution that’s famously hard to get into. All the more reason to whip up the old-school classic at home.

This recipe ran alongside Thomas McNamee‘s 1998 article, “The Hangout.”

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The pisco sour was one of the first drinks to be codified during the “Golden Age of Cocktails.” In fact, the recipe emerged as a result of a confluence of factors far from the South American spirit’s birthplace. 

California boasts a history of wine and brandy production dating back to the 17th century, as well as a deep connection to South and Central American territories once controlled by the Spanish Crown. Gold Rush era San Francisco was a hotbed for cocktail culture, by virtue of the glut of unattached men looking for ways to distract themselves from their arduous work in the mining industry. While the Conquistadors invested in California wine production, spirit distillation was much less widespread; for local high rollers who wished to imbibe, high-quality options were slim. 

Pisco—a grape-based distillate whose origins are a topic of debate between Peru and Chile—was suited perfectly to the late 19th century’s emerging “fancy drinks” trend. At turns aromatic and dry, the spirit pairs nicely with various fruits and acids, and was a natural choice for the era’s elevated serves. San Francisco’s Bank Exchange and Billiard Saloon popularized pisco in the 1880s by mixing it with pineapple, lime, and syrup for the enormously popular pisco punch, inspiring imitators throughout the city. Then in the 1920s, the South American liquor garnered its international fame when Victor Vaughn Morris, an American bar owner who’d immigrated to Lima, began serving a pisco-based riff on the whisky sour.  Made luxuriously silky via the addition of egg white (like the Ramos gin fizz popularized in New Orleans shortly before), and highly aromatic courtesy of Angostura bitters, a drink this good is virtually impossible to improve upon, which explains why the recipe hasn’t changed in over a century.

*Note: It is important to point out that Chilean pisco is generally more floral, while Peruvian versions can display more earthy and vegetal notes which I find more suitable for cocktailing. There are four broad styles of Peruvian Pisco: Puro, Aromatico, Acholado, and Mosto Verde. I prefer Acholado for its drier profile, while others may prefer the sweetness of Mosto Verde. The brands Barsol, Porton, and Macchu Pisco will all work nicely in this recipe.

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In the depth of winter, when rich meats, stews, and casseroles reign supreme, a dose of sunny citrus is a welcome reprieve. Some consider grapefruit to be winter’s brightest jewel, while others prize the rosy sweetness of blood orange or the honeyed sparkle of Meyer lemon. In fact, in the colder months, even run-of-the mill lemons, limes, and oranges are at their finest and most flavorful. Whether you source your citrus fruit from your local farmers’ market or grocery store, or have them shipped directly from a Florida fruit stand, ’tis the very best season to toss cheerful segments into salads, bake zest into cakes, and shake juice into cocktails. Here are our favorite citrus recipes to make this winter.

Shaker Lemon Pie

Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling. Get the recipe >

Make That Peak-Season Winter Citrus Last All Year Long

Master preserver Camilla Wynne’s homemade orange marmalade recipe can be adapted to just about any peak-season citrus. Get the recipe >

Pernil Asado con Mojo (Cuban Citrus-Marinated Pork Shoulder)

This shoulder roast—an adaptation of a celebratory Cuban recipe for whole suckling pig— is marinated overnight in a garlicky mojo. Get the recipe >

Mojo (Cuban Garlic-Citrus Sauce)

Cuba’s multipurpose marinade doubles as the perfect sidekick for grilled meats and fish. Get the recipe >

This Winter Citrus Salad Shines Like a Thousand Suns

Regulars at Brooklyn’s now-shuttered Franny’s never grew tired of this sunny, Italian-style citrus salad. Get the recipe >

Clementine-Rum Liqueur

In the French Caribbean territory of Guadeloupe, this slightly sweet liqueur is prepared with the abundant clementines that appear around the holidays. In New Orleans, Jessica B. Harris uses whatever variety of fresh citrus is growing in her backyard, sometimes swapping satsumas or kumquats for clementines. Get the recipe >

Avgolemono

There are iterations of egg- and lemon-based soups all over the world, but this classic avgolemono recipe from chef Diane Kochilasbelongs to the Mediterranean. Get the recipe >

Orange Chocolate Pound Cake

Toronto-based master preserver and baker Camilla Wynne showcases her own homemade whole citrus marmalade in this moist and tender cake. Get the recipe >

Lemon Bars

Lemon curd takes on extra brightness from the use of zest as well as juice in these simple, superlatively flavorful lemon bars. Get the recipe >

Smoky Grapefruit Gin and Tonic

Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the classic G&T grows not only more aromatically complex, but even more refreshing. Get the recipe >

Sautéed Crab with Avocado, Grapefruit, and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe >

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and candied oranges flavors this moist, dense Sicilian dessert. Get the recipe >

Citrus Salad with Arugula & Ricotta Salata

This salad is best made in the winter when blood oranges and Cara Caras are readily available. Get the recipe >

Orange and Ginger Brownie Cookies

Dorie Greenspan’s soft and chewy orange and ginger brownie cookies are laced with aromatic holiday flavors. Get the recipe >

Lemon Meringue Tarts

The single best gauge of a bakery’s quality is its lemon tart,” says tart expert Maury Rubin. “There’s a dance to balancing the sweet and tart flavors appropriately, and in a good bakery the filling will never taste buttery or eggy—it will taste like lemon.” Get the recipe >

Lemon Chiffon Pie

Retro and mousse-like, lemon chiffon pie is a diner classic. Just don’t call it meringue. Get the recipe >

Wasakaka

Similar to Argentina’s chimichurri, Dominican wasakaka is one of the simplest Caribbean condiments there is. Serve the bright and herbal sauce with roasted and grilled chicken.Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Caramelized roasted pumpkin gets an unorthodox hit of flavor from orange zest and juice, stirred in just before serving to brighten this wintry soup. Get the recipe >

Semolina Coconut Cake with Orange and Rose Water

This elegant North African cake from baker Kamel Saci is soaked in a fragrant lemon syrup and perfumed with flower waters. Get the recipe >

Temple-Orange Tart

Every part of the orange—the zest, juice, and flesh—is used in this subtly sweet tart. Get the recipe >

Preserved Lemons

Lemon and salt are powerful on their own, but even better when combined and let mature into this North African pantry staple.Get the recipe >

Fennel and Citrus Salad with Charred Squid

A whole, poached, lemon—tempered by sugar and puréed—enlivens the dressing for this wintery seafood salad. Get the recipe >

Ceviche Verde with Homemade Tortilla Chips

This tomatillo- and lime-based ceviche was inspired by chef Gonzalo Guzmán from Nopalito, a Mexican restaurant in San Francisco. Get the recipe >

Japanese-Style Tuna Ceviche with Togarashi and Radish

A community of Japanese immigrants in Lima has led to a unique fusion cuisine called “Nikkei.” This Nikkei ceviche is prepared using Japanese ingredients and knife techniques.  Get the recipe >

Salmon Ceviche with Avocado and Mango

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Get the recipe >

Rum-Broiled Grapefruit

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling. Get the recipe >

Honey Grilled Chicken with Citrus Salad

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe >

Sidecar Cocktail

Various conflicting origin stories surround the classic sidecar recipe, which only adds to the throwback cocktail’s mystery and charm. Get the recipe >

Little Dragon Cocktail

At Oklahoma’s Ma Der Lao Kitchen, Southeast Asian flavors sparkle in a bright and savory margarita riff. Get the recipe >

Once Upon a Paris Bar

Honey, citrus, pear, and Irish whiskey take the lead in this Dublin take on the classic sidecar cocktail. Get the recipe >

Thai Pomelo Salad (Dtam Som Oo)

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this classic Thai salad from Talde in Brooklyn, New York. Get the recipe >

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There are iterations of egg- and lemon-based soups all over the world, but this classic avgolemono recipe belongs to the Mediterranean. This simple Greek soup of eggs, lemons, and chicken broth is adapted from chef Diane Kochilas’ The Country Cooking of Greece and can be made using orzo pasta instead of rice.

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Welcome to SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Showcasing vegetables at their very best all comes down to doing the bare minimum to let fresh, seasonal ingredients shine. In this recipe, roasted parsnips’ earthy sweetness sings alongside salty feta and sharp onions. It’s the ideal side dish to pair with hearty winter stews and roasts. Take care not to overcook this lovely root, to best allow the ingredients’ distinct textures to play together in every bite.

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Various conflicting origin stories surround the classic sidecar recipe, which only adds to the throwback cocktail’s mystery and charm. It’s fairly certain that the bright and citrusy drink is a descendent of the brandy crusta, a groundbreaking 19th century classic that was one of the first to leverage techniques now considered commonplace. It incorporated a liqueur as a sweetener; it juxtaposed that sweetness with bitters; it wielded citrus peel as a means for opening up the olfactories; and it featured a sugared rim. Do these elements sound familiar? The crusta is also a precursor to the daisy cocktail, from which the hugely popular margarita was derived. 

These days, Cognac- and other brandy-based drinks are comparatively rare, but in a way, the sidecar is positioned squarely in its own sort of zeitgeist: The drink was created in the 1920s, when the popularity of rich, brandy-based cocktails was on the wane in favor of trendier gin drinks. With its crisp and refreshing flavor profile, the sidecar bucked expectations set by its sweeter and heavier ancestors, proving the grape-based spirit’s versatility once and for all. 
For best results, be sure to start with fresh citrus. And make your own simple syrup; stored in the fridge, it keeps well for up to a month.

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Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

It’s January again, which means the armchair nutritionists are back on their BS, dictating what we should and shouldn’t eat. But as someone who feels decidedly unwell every time the word “wellness” appears next to a recipe, this year I’m blocking out the noise and doing what works for me: eating more salad. 

The salad I can’t get enough of lately is this crispy salmon salad bowl recipe with lemon vinaigrette. It’s a textural wonder: you’ve got the crispy corners of the salmon, the creamy dressing, the chewy dried cranberries, the crunchy walnuts… And everything winds up in one big bowl, with the bronzed salmon fillets draped elegantly over the cool romaine. Call it health food or call it self-care—or just call it dinner.

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Myrtle Allen was making this old-fashioned pudding cake long before she opened her restaurant at Ballymaloe in County Cork, Ireland. The recipe first came into her family in the 1930s. It is a lovely dish, and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: The top is a light lemon sponge and the bottom is a creamy lemon sauce. I serve every spoonful of this baked lemon pudding recipe with a generous amount of softly whipped cream.

This recipe is adapted from Ballymaloe Desserts by J.R. Ryall (Phaidon 2022).

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