November 10, 2013 – November 16, 2013

Shutdown Cider

This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

The Hot and Cold

Because of its bright citrus notes, New Amsterdam Gin easily makes the transition from G&T to toddy. Built on a base of fresh mint tea, this hot toddy is sweetened with ruby-hued cranberry syrup. More

Crispy Potato Latkes From 'The Artisan Jewish Deli at Home'

For such a no-frills dish, latkes can be surprisingly difficult to get right. Between the potato shredding and draining, the frying method, and the challenge of keeping the cooked pancakes crisp and warm, latkes are not for the faint of heart. Nick Zukin and Michael C. Zusman's crispy latkes from The Artisan Jewish Deli at Home are somewhat middle-of-the-road in terms of difficulty. More

Edible Pantries

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. More