The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed—inspiring the drink’s name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink—or of drinking one, for that matter.
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.