This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.