This light olive oil cake can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes, but the success of the cake depends on using a top-quality olive oil.
The Algonquin’s Blue Bar would be remiss if it didn’t serve a cocktail named after Dottie. The Blue Bar takes its name from its blue lighting, a recommendation by actor John Barrymore.
Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.
Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.