The Normandy
This is the sole Thanksgiving cocktail recommendation in The New York Times Cookbook, adapted from NYC-based bartender, Xavier Herit. It’s an apple-based drink that plays on the crisp, tart flavor of the Granny Smith variety.
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Teeming with ripe, juicy cherries, this subtly sweet fruit filling is encased in crisp, flaky layers of phyllo pastry, and a dusting of cinnamon, brown sugar, and almonds. “The sour cherry fruit spread makes this delicate and exquisite strudel a cinch to make.”
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