The only question might be how and what to choose, but the best of the growing number of gin subscription clubs answer that with curated selections, tasting notes, and even recipes that come right to your door. Read on to see our picks for the best gin of the month clubs to sign up for today. Best Gin of the Month Clubs of 2022 Best Overall: Mash&Grape Best for the Standards: Spirited Gifts Best for Beginners: Taster’s Club Best Gin Education: Flaviar Best for Craft Gin: PlumpJack Gin Club...

For starters, even if you don’t live on the Alaska coast, you can still have access to salmon directly from the fishery to your doorstep. Thanks to flash-freezing techniques, insulated packing, and expedited shipping services, customers can enjoy premium-quality frozen salmon year-round. But with the variety of delivery services on the market, it can be tough to choose between wild and farmed, or smoked and fresh. That’s why we’ve done the work for you and have compiled a list of the best salmon delivery services nationwide....

With every budget in mind and a wide selection of well-known as well as boutique brands, vodka of the month clubs make it easy to find the right sipping vodka. Know you’re a fan of vodka but specifically want to explore it in cocktails? There’s a club for that too. We’ve rounded up the best picks for vodka of the month clubs below. Best Vodka of the Month Clubs of 2022 Best Overall: Flaviar Best Value: Taster’s Club Best High-End Option: Universal Fine Wine & Spirits Best for Cocktails: Crafted Taste Best for Craft Vodka: RE:Find Spirits Club...

A Modern Twist on a Classic Take the Black Manhattan, a modern twist on the classic Manhattan recipe, created in 2005 by bartender Todd Smith from San Francisco’s Bourbon & Branch. It’s largely a swap, where Averna, a bittersweet amaro, is substituted in for the traditional sweet vermouth. With the addition of a dash of orange bitters into the mix, it’s a whole new drink, if just a tad familiar too....

Blackberries provide a seamless switch from the familiar cranberry juice in a traditional Cosmo, working well with the orange from the Cointreau and the zesty notes of lemon. It’s a cocktail with natural sweetness that doesn’t overpower the taste buds while being both crisp and rich rather than effervescent and refreshing. This one is best enjoyed on the patio or atop a picnic blanket with a charcuterie and cheese board or serve it as the welcome drink for a backyard cookout with friends....

He often requests them in pancakes and muffins, and more recently, in these blueberry crumb bars. Video: How to Make Blueberry Crumb Bars These bars are packed with a generous layer of fresh blueberries sandwiched between a shortbread base and a crumb topping. The blueberry layer turns jammy as it bakes! Both the base and topping are made from the same mix: two-thirds gets pressed into the pan to create the crust and the remaining third gets crumbled over top....

While ordering one can feel like a throwback to the late ’90s, it turns out there’s a reason for its popularity—this is a fun, zippy little drink, equal parts tart, sweet, and bracing! A Delicious Update to the Cosmo A traditional Cosmo is composed of vodka, lime juice, Cointreau, and cranberry juice. This blueberry and pomegranate version is smoother and juicier, but just as enjoyable! Blueberry and pomegranate make a really lovely flavor combination....

Elisabeth’s grandparents were Ukrainian, and I think borscht was one of her favorite soups to make. Every time I make or eat borscht I think of my friend and the discovery of how good a soup made primarily of beets can be. The wind is howling outside, if any leaves remain on the trees, they are sure to come down today. Here is a wonderfully satisfying beet borscht, perfect for a cold weather day....

This slaw is the perfect winter salad. Rich pecans, spicy red onion, and sweet cranberries are tossed in a sweet and savory maple dressing. The longer the salad sits, the juicier the cranberries get as the shaved Brussels sprouts become more tender. How to Shave Brussels Sprouts Shaving Brussels sprouts is easier (and faster!) than you think. Some grocery stores carry Brussels sprouts that are already shredded (like Trader Joe’s)....

And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I’d like to say this is quick and easy, but it’s not quick. It’s long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal. The onions and fennel are only lightly caramelized. You could cook them longer if you wanted, or sprinkle some sugar on them to bring out more of the caramelization....

For this baked pasta recipe, sweet, roasted cauliflower and onions are paired with salty Parmesan and buttery Gouda and topped with a crispy Ritz cracker crust. It can be served as a simple vegetarian dinner or as a side dish for roast chicken or grilled steak. To start, roast the cauliflower and onions together in a hot oven. Cut the cauliflower in slices rather than in small pieces. Not only will you save on initial prep time, but you’ll end up with much better caramelization with good crispy bits....

If you’ve never had a cheeseburger pizza before, it’s exactly what it sounds like: a sesame seed pizza crust is smothered in a “special sauce” and topped with sharp cheddar cheese. Then, it’s topped with savory ground beef—seasoned just as you would your juicy burgers—plus pickles, fresh tomato slices, and more cheese. Because pizza Fridays are my family’s thing, we’ve made cheeseburger pizzas more times than I can remember, but we’ve never made it the same way twice....

Our neighbor Pat (the wonderful neighbor who has been teaching me all about organic gardening) brought over this delicious casserole for a block party recently. What a hit! For more information on which apple varieties are best for baking, check out our Guide to Apples. Remove the pie crust from oven and let cool. Remove the foil and pie weights. In the last 30 seconds or so, add the garlic and cook until fragrant....

I can’t take all the credit, however. These macaroons are inspired by the perfect cocoa macaroons from Alma Handmade Chocolates in Portland, Oregon. I became obsessed with this shop and their macaroons when I lived in there. Achieving a Sweet Salty Balance These macaroons taste like something between a classic coconut macaroon and a fudgy brownie. I’ve also added a sprinkle of crunchy sea salt to the tops of mine because I really like having a sweet—salty balance in my baked treats....

This involved a trip to the Babka Bakery (now defunct) on the Upper West Side of Manhattan, where I would pick up a big batch of rugelach to bring home with me. These tiny, rich pastries with fruit, nut, and chocolate filling were a revelation to me, and so it became my personal mission to recreate them, without the plane trip. What Are Rugelach Cookies? Rugelach’s origins are Jewish—the name is Yiddish for “little twists” and pronounced “RUE-geh-loch”....

Pieces of cold butter whisked into a reduction of white wine, vinegar, and shallots creates a buerre blanc sauce. If you’ve ever added cold butter to thicken a pan sauce, you have made a warm butter emulsion—it’s the same technique used in making this sauce. Here, like many modern chefs, we break with tradition and use a portion of cream to create a more stable sauce than butter alone. The sauce should be just thick enough to coat the back of the spoon....

I found this recipe years ago in the Bouchon cookbook by famed chef Thomas Keller. It is somewhat of a “chef-y” recipe with melting chocolate over a double boiler, whipping egg whites, and whipped cream. But if you follow the tips I outline below, you should have success with the recipe and a beautiful, luscious chocolate mousse dessert. Best Chocolate for Chocolate Mousse If you want a truly chocolate-y chocolate mousse, use a bittersweet dark chocolate, anywhere from 62% to 70% cocoa....

While we can’t promise you’ll feel all those things every time you drink one, you’ll definitely feel something after having one or two, because a martini has a ton of alcohol in it. You’ve been warned! The Proper Way to Make a Martini Sorry, James Bond. “Shaken, not stirred” is not the proper way to make a martini. The proper way to make a martini is to stir it, and definitely not shake it....

Feta-brined roast chicken can now be yours, without a trip to San Francisco! What Is Feta-Brined Roast Chicken? Because I live in San Francisco, I am often asked by friends and visitors where to eat. The problem is two-fold for me: First, the food in this city is excellent, and it can be overwhelming to pick and choose where to eat in the limited time that most folks visit. And second, because of what I do (develop recipes), I eat at home most of the time....