When first conceiving Employees Only, we knew we wanted to create our own house vermouths. We abandoned the idea of making our vermouth from raw wine and decided instead to use dry vermouth as a base for an infusion of additional herbs. The primary flavors in dry vermouth are rosemary, thyme, lavender, and anise—the same botanicals that make up the herbes de Provence blend used in cooking. To extract and transfuse flavors, we use a hot infusion method to create just a small amount of highly concentrated liquid that can be blended with the rest of a bottle of vermouth without cooking out all the alcohol. This controlled method of infusing reduces the amount of contact between alcohol and herbs—if left to steep too long, the finish is bitter. EO Vermouth de Provence is one of the key ingredients in the Provençal cocktail (page 49).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.