Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
About Claire Robinson
Claire Robinson is host of the Food Network’s 5 Ingredient Fix and author of the cookbook of the same name, both of which feature creative recipes made with—you guessed it—just five ingredients. Before hosting her own show, she studied at the French Culinary Institute and worked as both a private chef. She currently lives in New York City. @clairerobinsonchef
Maple-Candied Bacon
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to contented moans, anyways–what this maple-candied bacon recipe means to us.
Brussels Sprouts Gratin
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
Corn with Curried Yogurt Sauce
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.