Valkyrie House Old-Fashioned

Aaron Post, the owner of Valkyrie in Tulsa, Okla., turned to a split base of bourbon and rye whiskey for the bar’s house old-fashioned in order to give the drink a greater depth of flavor, while still adhering to the integrity of the cocktail’s original form. That both Elijah Craig and Rittenhouse are fairly well-aged whiskeys doesn’t hurt matters. The additional traditional ingredients in the drink — the bitters, sugar and citrus twist — are there to “accentuate the flavors of the whiskeys without getting in the way,” Mr. Post said.

http://cooking.nytimes.com/recipes/1017994-valkyrie-house-old-fashioned

 

Edna Lewis’s Garden Strawberry Preserves

 In “The Taste of Country Cooking,” Edna Lewis offers two recipes for strawberry preserves — one for wild and one for cultivated fruit, using different techniques to highlight their nuances.

http://cooking.nytimes.com/recipes/1017785-edna-lewiss-garden-strawberry-preserves

Edna Lewis’s Corn Muffins

 After reading that Edna Lewis preferred extra-fine cornmeal, I adapted her recipe to use corn flour.

http://cooking.nytimes.com/recipes/1017784-edna-lewiss-corn-muffins

Lion’s Tail

 All recipes for the Lion’s Tail depend on allspice dram (also known as pimento dram) to give the cocktail its distinctively spicy zest

http://cooking.nytimes.com/recipes/1017781-lions-tail

Allspice Alexander

The vintage-cocktail expert Ted Haigh considers allspice dram an ideal “secret ingredient”: A small amount can add tremendous depth and flavor to many classic drinks.

http://cooking.nytimes.com/recipes/1017782-allspice-alexander

Edna Lewis’s Smothered Rabbit

 Edna Lewis’s family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to

http://cooking.nytimes.com/recipes/1017787-edna-lewiss-smothered-rabbit

Edna Lewis’s Spiced Pears

 These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking.

http://cooking.nytimes.com/recipes/1017783-edna-lewiss-spiced-pears

Parsnip Gratin With Turmeric and Cumin

 Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored.

http://cooking.nytimes.com/recipes/1017788-parsnip-gratin-with-turmeric-and-cumin

Garlic-Parsley Potato Cakes

 http://cooking.nytimes.com/recipes/1017767-garlic-parsley-potato-cakes

Wild Rice and Quinoa Stuffing

 http://cooking.nytimes.com/recipes/1017757-wild-rice-and-quinoa-stuffing