The Millionaire Cocktail is not as romanticized as the South Side or as revered as a Whiskey Sour. Little is known about this Prohibition-era cocktail except that it was a popular name for cocktails of that time. We have found five different cocktails carrying the moniker, with recipes varying from whiskey to rum to gin. Even Harry Craddock, author of The Savoy Cocktail Book, listed two completely unrelated recipes as Millionaire Cocktail No. 1 and Millionaire Cocktail No. 2. The first consists of Jamaican rum, apricot brandy, sloe gin, lime juice, and grenadine; the second has anisette, egg white, gin, and absinthe. We have provided the Millionaire recipe from The How and When cocktail book by Hyman Gale and Gerald F. Marco, first printed in 1938. Although it inspired the name for our Billionaire Cocktail (page 64), we have made some slight adjustments to the proportions and added lemon juice for balance.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.