Alcohol

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

This incredibly simple, slightly bitter cocktail is the perfect aperitif before a meal—it packs the structure and flavor of a classic cocktail, without the high alcohol content.