This gorgeous plate of Pickled Baby Carrots will emerge from your kitchen looking like glistening gems. They are served with lentils, whose coin shape has made them an ancient symbol of financial wealth and security. Add smoked labneh and a toasted pita chip for the perfect combination of creaminess, sharpness, sweetness, and crunch. In addition to the lentils’ good luck message, this dish starts the year off on note of good health. Check out your local Middle Eastern restaurant for a wonderful place to get labneh and pita chips. Plus, be sure to grab carrots and herbs from a local farm stand or grocer.
What is Labneh in Our Pickled Baby Carrots Recipe?
Labneh comes from the Middle Eastern as a version of a “soft cheese.” It uses Greek yogurt and puts it through a straining process that leaves you with a thick, spreadable texture and tangy flavor. For our Pickled Baby Carrots recipe, the labneh adds in another textural point that you can scoop onto pita chips along with the carrots and lentils.
Did you know lentils are one of the lucky ingredients from ancient days?
Ingredients
Scale
For the smoked labneh:
600 g Greek yogurt
4 tbsp olive oil, divided
100 g lapsang souchong loose tea
2 tbsp caraway seeds
2 tsp pink peppercorns
Zest of 2 lemons
20 g thyme sprigs
Coarse sea salt and black pepper
For the pickled carrots:
1,300 g carrots, peeled and cut into 3-inch by 1/2-inch pieces
2/3 cup apple cider vinegar
2/3 cup water
1/2 tsp sea salt
1 tbsp cane sugar
For the lentils:
240 g lentils
120 ml olive oil, divided use
2 medium red onions, finely diced
4 cloves garlic, finely diced
4 tsp caraway seeds, lightly toasted
1 tsp fennel seeds, lightly toasted
3 tbsp superfine sugar
160 ml sherry vinegar
20 g mint leaves, coarsely chopped
Salt and pepper to taste
Instructions
For the smoked labneh:
Mix yogurt, 2 tbsp olive oil, and 1/2 tsp salt. Place in cheesecloth, tie, and hang in a pitcher in the fridge for 24 hours to drain.
Line a shallow pan with foil. Add tea, caraway seeds, pink peppercorns, lemon zest, thyme, and 4 tbsp water. Heat on the stove until smoking, then reduce heat.
Place drained labneh on parchment paper over a wire rack. Place the rack in the shallow pan, smoke for 5 minutes on low heat, seal tightly, then let sit off heat for 5 minutes.
Cool, drizzle with remaining olive oil, and store in the fridge.
For the pickled carrots:
Place carrots in a large Mason jar or container.
In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Adjust flavor if needed.
Pour brine over carrots until fully submerged. Add more vinegar or water if needed.
Seal, shake, and refrigerate for at least 1 hour (best after 24 hours). Store in the fridge for 2–3 weeks.
For the lentils:
Rinse lentils and boil in water for 20–25 minutes until cooked. Drain and toss with 1/2 tsp salt.
Sauté onion and garlic in 1 tbsp olive oil for 8–10 minutes. Add caraway and fennel seeds, cook for 1 minute.
Stir in sugar, then vinegar. Reduce for 3 minutes.
Mix with lentils, remaining olive oil, 1 tsp salt, and black pepper.
Top lentils with smoked labneh, pickled carrots, and za’atar sourdough crackers.
Recipes by Chef Marijke Uleman Story by Julia Platt Leonard Styling by Jessie Baca Photography by Tira Howard
Elphaba, Glinda, Fiyero, Boq, and the whole gang are back to finish the story of Wicked: For Good and reveal the true tale of Oz. That’s right, after a year of waiting, part two of the Wicked movies is hitting theaters November 21. Finally we’ll get to see what becomes of Elphaba as she flees Oz as well as what the rest of the crew get up to in her absence. To celebrate their return, we’re mixing up a magical cocktail that stuns in presentation and wows with its flavor. Who could resist that stunning purple Empress 1908 Gin?
What is Wicked: For Good About?
Wicked: For Good takes us into the second half of the musical Wicked where the town has turned on Elphaba, claiming her as a wicked witch. While Elphaba runs away to unknown lands, Glinda only grows her powers and popularity as she joins on to the palace in Emerald City. With an angry mob growing quickly behind her, we’ll see how Elphaba repairs her friendship and what the conclusion of her relationship with Fiyero holds.
Add the mint leaves, simple syrup, and lime to a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain pour into a rocked glass that is filled ¾ of the way with crushed ice. Pour in the ginger beer. Leave enough room for the gin.
Float the gin by pouring it over the back of a spoon into the glass.
Garnish with a bunch of fresh mint.
Recipe by Sarah Cascone Styling by Anna Franklin Photography by Dave Bryce
Just when nature is toning down the brilliant colors of fall, here come cranberries and their tart, festive bursts of brightness. First harvested 12,000 years ago by the indigenous Wampanoag people, this fruit is native to North America. Five recipes here take them beyond basic holiday cranberry sauce, including a zesty compote that will happily stand in for the more traditional options. From there, a main dish, a vibrant green salad of shaved Brussels sprouts, and a decadent, celebratory cocktail show the versatility (and deliciousness) of the fabulous American cranberry. But much more awaits for those who love this holiday season treat.
This compote from James Beard Award-winning author Cheryl Alters Jamison makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when spooned around a soft creamy cheese and scooped it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well.
The classic pairing of pork and fruit shines here, with a hint of smoky richness from bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Not to mention, the gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.
Green salads are particularly welcome in winter for their brightness and freshness. This one’s a beauty, a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!
Everyone needs to bring something sweet to the table. This has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly for the best bite. The final result feels like eating a cranberry cloud … and you will wow your guests with its elegant presentation.
Our Meatballs in Cranberry Gochujang Sauce recipe takes the traditional appetizer in a bold, savory-sweet direction. The secret is the sauce, which blends the tartness of jellied cranberry sauce with the rich, fermented heat of gochujang (Korean chili paste) as well as fresh ginger and vinegars.
This festive Cranberry Margarita proves that the classic cocktail is truly a drink for all seasons. It transforms the traditional lime-forward margarita into a beautiful, tangy, winter-ready sip by blending fresh cranberries and cranberry juice with silver tequila, Cointreau, and fresh lime.
Rosemary is a match made in heaven for cranberry with its winter-forward essence. A fragrant homemade rosemary simple syrup infuses this cocktail with a sophisticated, piney aroma that perfectly complements the tartness of cranberry.
This is the festive showstopper you’ve been waiting for. The tart’s unique texture begins with an oat-based crust that is filled with a rich, silky cranberry curd. The curd is made by cooking fresh cranberries with orange juice, zest, and a cinnamon stick, then blending the cooked fruit and thickening the mixture with eggs and butter.
A decadent Spiced Mascarpone Cranberry Cake marries Italian richness with festive autumn flavors. We’re suckers for this cake’s creamy base which incorporates mascarpone cheese into the batter, ensuring a moist, tender, and subtly tangy crumb. The cake is then baked with a generous layer of tart cranberries, orange zest, and warming spices.
The robust warmth of spiced rum and aromatic apple cider with the tart, tangy zing of cranberry kombucha makes this cocktail a must for your next gathering. The kombucha here, gives this cocktail a light, bubbly finish as well as a fermented health kick.
The mighty apple often steals the spotlight during the fall season, but honestly, the pear deserves center stage. Its subtle sweetness, tender texture, and wonderful aroma make it the ultimate star of fall baking and cooking. Forget everything you thought you knew about this simple fruit; we’re diving into a collection of recipes that transforms the pear. Bake and cook this fall fruit into cozy upside-down cakes, savory side dishes, and so much more. Get ready to fall in love with the season’s most elegant, and frankly, most delicious fruit.
This elegant Ginger Pear Upside-Down Cake is a way to welcome the fall season and celebrate the often-overlooked pear. We’ve deliberately turned the tropical pineapple classic on its head, creating a dessert that perfectly showcases pear’s tender texture by lacing it all with a flourish of fresh ginger.
If you’ve ever tasted Limburg’s Appelstroop, you know how this syrup can transform teas, pastries, and even savory items like stew. Save some money and learn to make this Apple and Pear Syrup yourself to always make sure you have a jar on hand. Your future self will thank you.
We know at first look this recipe can seem a bit unusual. But, we promise after one bite you’ll see why we pair such a cheesy comfort food with pears. You’ll also prepare a garlic and oil parsley sauce that adds an herby touch to this delicious combination.
These Pear and Goat Cheese bites are the appetizer you’ve been missing in your life. Here, sweet pears mix with tangy goat cheese all nestled inside crispy phyllo dough sheets. To finish things off, we’re adding a bit of heat thanks to a drizzle of hot honey. Try our Homemade Hot Honey for the best flavor possible.
Roasting pears can take their texture from crunchy and snappy to incredibly soft and tender. Plus, it also brings out the sweet flavor of the pears to match the salty blue cheese crumbles and the bright crunch of pistachios as well as pink peppercorns. It’s a simple, sophisticated plate that’s excellent for the holidays.
Even though this mocktail is for Christmas, we think its use of pear juice and a pear garnish make it fabulous for any time during the fall. The drink combines Knudsen Pear Juice with vanilla simple syrup and bright lime juice for a tasty balance. The non-alcoholic rum and ginger beer also add a warm, complex finish.
If you think you hate Brussels sprouts, then stop right there! You’ve just been cooking them wrong. This vegetable gets a bad rap from people boiling it into oblivion. But, when you treat this ingredient with a little creativity, and a lot of heat, it transforms into a culinary masterpiece. Forget the soggy side dish you’re used to. Instead, we’ve gathered a collection of recipes designed to make Brussels sprouts a showstopper, from crispy, tangy salads to savory, bold-flavored side dishes.
For this side dish, we toss fresh Brussels with oil, roast until they achieve the perfect crunch, and then coat in a tangy and flavorful grainy mustard dressing. Finishing these with a drizzle of balsamic vinegar elevates the sprouts into the perfect combination of flavors.
This rustic tart combines tender, shredded Brussels sprouts with sweet red onions that have been caramelized in tangy balsamic vinegar. We’re encasing this savory, cheesy filling in a flaky pastry crust that’s baked until golden and crispy. The best part of this recipe is that the rustic feeling allows for any shape of tart.
Pomegranate seeds seem like an unlikely match for Brussels sprouts but their tangy sweetness adds a special nuance. We’re roasting Brussels sprouts then tossing them in a sherry vinegar mix. The secret is the addition of finely diced venison jerky, which provides a savory, smoky counterpoint as well as a source of protein.
This Shaved Brussels Sprouts Salad is an example of raw preparation and how it completely transforms this vegetable. The Brussels sprouts are thinly sliced and tossed in a tangy-sweet homemade dressing of olive oil, Dijon mustard, and honey. Then we complete the recipe with bacon, Manchego cheese, cranberries, and toasted almonds.
Our Kimchi Baked Brussels Sprouts recipe is a symphony of bold, Asian-inspired flavors for an inventive sprouts dishes. The brilliance of crispy oven-roasted Brussels sprouts pairs with a savory, tangy, and slightly spicy kimchi sauce. The combination of these two fermented foods enhances their umami depth.
This quick and easy Brussels Sprouts in Orange and Apricot Sauce recipe is a sweet and zesty side dish to accompany your table. You’ll briefly cook these then quickly sauté in a chili oil base with minced garlic and ginger. The final touch is a unique sauce blending apricot jam, fresh orange juice, and balsamic vinegar.
For those wishing for a mix of textures to go with their Brussels Sprouts, this recipe is for you. We layer this dish with rich flavors from salty pancetta and crunchy walnuts. Then, it’s all coated in a tangy dressing of Dijon mustard and Champagne vinegar.
Once the leaves leave their trees and the clocks fall back, we start craving comfort food. It’s easy to forget during this time that fall produce delivers some of the best, most complex flavors of the year that fit perfectly into salad recipes. We’re trading lightweight greens for robust, earthy ingredients like roasted beets, hearty kale, and sweet citrus. Try one of the recipes below to see the humble salad into a deeply satisfying, full-on meal. After all, dinner can be both cozy and fulfilling without weighing you down.
What could be more fall than an Apple Bourbon Dressing? Apple cider from your local farm fuses with bourbon, maple syrup, shallots, ginger, and other seasonings. Among a mix of lettuce and radishes, it shines without being too overpowering.
Whenever the cooler weather hits, a bit of za’atar spice is here to warm you up. This Lemon Za’atar Salad is zesty, herbal, and savory with a trace of citrus throughout it all. Use this salad recipe on those days you need a little wake-me-up.
This Citrus and Kale Salad with Fig and Honey Vinaigrette is a bright and refreshing take on fall flavors. It combines the robust, earthy bitterness of kale with tangy segments of grapefruits and oranges. The salad finishes with a homemade vinaigrette that blends fig and honey with lemon and Dijon mustard.
As a star of fall produce, fennel’s natural anise flavoring makes for a perfect match with sweet citrus. This Fennel Orange Salad uplifts the two with whipped ricotta, lemon juice, honey, and olive oil. Serve it alongside crunchy and delicious homemade olive croutons.
Take advantage of radishes during their peak! This Roasted Radish Salad offers a surprising way to enjoy radishes. The heat mellows their intensity, bringing out a subtle sweetness and tender texture. We then toss them in savory flavors like garlic, Old Bay seasoning, crunchy celery, and a Dijon dressing.
We’re taking all the savory, tangy flavors of your favorite sandwich and transforming them into a hearty salad. This recipe features thick-sliced corned beef and sauerkraut dressed in a creamy, homemade Thousand Island dressing. The ultimate twist is the grilled cheese croutons, made from marbled rye and Swiss cheese.
In case you already have a salad in mind but just need the dressing to finish things off, let us be your guide. Our Maple Curry Salad Dressing is equal parts sweet and spicy. Autumnal maple syrup transforms with curry powder, cumin, aleppo pepper, orange zest, grapeseed oil, and white balsamic vinegar.
A holiday brunch is all about comfort, warmth, and flavors that bring people together. Chef David Haick of Glendorn has created the perfect recipe to make your table feel both festive and inviting. With his simple yet elegant take on hollandaise sauce, you can turn an ordinary morning into a cozy holiday gathering filled with delicious food and happy memories.
What Makes This All in One Hollandaise Sauce Special?
One of the highlights of any brunch menu is a classic eggs benedict, and Chef Haick’s version makes it easier than ever to enjoy at home. His all-in-one hollandaise recipe is rich, creamy, and full of flavor, yet simple enough for anyone to prepare. Paired with smoked trout, fresh biscuits, and perfectly poached eggs, this dish is a showstopper that feels both comforting and special.
Whether you’re hosting family for the holidays or just want to treat yourself to something indulgent, this recipe is a must-try. From the silky hollandaise sauce to the golden biscuits and fresh toppings, every bite captures the spirit of a holiday brunch. With Chef David Haick’s guidance, you’ll have everything you need to serve a meal that’s both impressive and easy to make at home.
There’s nothing quite like the smell of fresh, homemade drop biscuits baking in the oven, especially during the holiday season. Chef David Haick of Glendorn brings us a simple yet irresistible recipe for Glendorn Drop Biscuits that’s perfect for a cozy holiday brunch. With just a few pantry staples and a little time, you can create golden, buttery biscuits that pair beautifully with both sweet and savory dishes.
What are Drop Biscuits?
These easy drop biscuits use cold butter, buttermilk, and a touch of sugar, giving them a tender crumb and rich flavor. Unlike traditional rolled biscuits, this recipe keeps things simple—no kneading or cutting required. Just scoop the dough, bake, and enjoy warm biscuits that are crisp on the outside and soft on the inside. It’s the kind of recipe that feels homemade in the best way, yet also approachable for any home cook.
Whether you’re serving them alongside eggs and smoked trout, topping them with jam, or enjoying them straight from the oven, these biscuits are a must-have for your holiday brunch menu. Chef David Haick’s Glendorn Drop Biscuits are proof that the best recipes don’t have to be complicated—they just need the right balance of comfort, flavor, and tradition.
Kick-start your New Year festivities by welcoming guests with a riff on a classic mimosa, minus the alcohol and using grapefruit instead of orange juice along with the addition of a chai masala syrup. “In many cultures around the world, citrus fruits are symbols of good luck and prosperity,” Chef Marijke Uleman says. The alcohol-free drink was a nod to the fact that many people – including Uleman – cut out alcohol in January. If you’re imbibing, however, feel free to use prosecco, cava, or champagne in the recipe. Then, simply serve to your guests and let the good fortune of citrus fruits bring you prosperity.
Scorpio is the sign ancient astrologers tied to hidden gods and to the scorpion itself, that small and fearless creature whose power lies in precision. So yes, we’re leaning into the darker side of things here: the gleam of obsidian glass, the smoke that rises just once before disappearing, the pleasure of working with tools that feel intentional and a little secretive.
Most Scorpios I know prefer drinks that unfold slowly, built from spirits that show depth more than sweetness, from ingredients that sharpen the palate rather than soothe it. Nothing sugary or casual made the list below, but if you do have a sweet tooth – like the many Scorpios with neighboring sign Libra woven through their charts – each of these choices can be softened. Swap in lighter vermouths, fruit liqueurs, or fresher citrus to round the edges without losing the precision that defines the sign.
What to Fill Scorpio’s Bar Cart With
Joven Mezcal
A quiet, mineral backbone
A smoky spirit suits Scorpio’s taste for depth as well as focus. A joven mezcal brings structure without being heavy – clean mineral smoke that sits low in the mix and gives stirred cocktails a quiet center. This is one of those pleasures that reward restraint: half an ounce behind rye or dark rum changes the entire temperature of a drink, turning sweetness into shadow. Use it to define the edges of a negroni-style build or add a faint, saline whisper to something bright and citrus-led.
For the cart, look for a bottle that feels shaped rather than rustic. Banhez Espadín & Barril (Astor) delivers subtle roasted agave with a dry, peppery close; Montelobos Espadín Joven (Warehouse) keeps the smoke tight and herbal, a good workhorse for both rinses and base spirits; and Los Vecinos del Campo Espadín (Top Shelf) brings a touch of cocoa and black pepper that plays well with amaro. Kept cool and out of the light, one will last months of quiet, precise pours.
Try using joven mezcal in one of our mezcal-focused cocktails below.
Scorpio’s signature is best seen in lines of cool, easy control. That’s where a vegetal amaro or bitter comes in: it’s the silent scaffold in a cocktail, clipped and firm rather than florid. Use it to stabilize a strong base, to arrest late sweetness, or to build a precise contrast against smoky or citrus notes. A half-ounce of this kind of amaro can reshape the tilt of a drink – turning brightness into contour, sugar into ballast.
On your cart, pick something dark, herbaceous, and assertively savory, not syrupy (unless you also have a taste for the saccharine). Cynar is always a dependable anchor (Astor) –artichoke, herbs, caramel undercurrent – an excellent “go-to” to corral fruit or soften mezcal’s smoke. Try our Papà ‘Groni cocktail recipe that lets cynar be the star.
But if you want off the beaten path, Amaro Nonino blends warm botanicals and bitter fruit peel that lean austere rather than sweet (Whisky Exchange). For something more vegetal, Fernet Branca in microdose (think ¼ oz) gives cassia and eucalyptus – enough shadow without calling undue attention (The Argentino). The Paper Plane Cocktail is the perfect example of how to use Amaro Nonino while our Negronish touches on Fernet Branca.
A whisper in the right place can make all the difference
An atomizer gives you control over the subtlest aromatics, to insinuate smoke, anise, herbal tinctures, or finishes without tipping the drink toward overt sweetness. A light mist over a stirred glass, or a ghosted spray across the surface, calibrates the nose without altering texture. Use it for absinthe rinses, herbal top notes, or even citrus notes that can make dark spirits a touch more complex.
Because this tool is about precision, you don’t need anything extravagant. But you do want reliability. An atomizer that gives fine, even fogs (rather than sprays that spit) becomes one of those items you learn more by feel than by measurement. A Cocktail Kingdom 50 ml atomizer is a classic workhorse in pro kits: sturdy, calibrated, and easy enough to integrate into daily use (Cocktail Kingdom). On a lighter scale, a Viski glass atomizer holds about 30 ml and is dazzling to see in person (Viski). If you want multi-bottle flexibility, a 4-pack glass atomizer set is practical for branching into bitters, oils, or smoke blends without cross-contamination (Walmart).
Over time, you’ll know just how many pumps in the glass will shift the drink’s grammar instead of its silhouette. Keep the atomizer filled, cleaned between use, and tucked into a low tray so it’s ready for the moment a cocktail wants a hint of something unique. Use your new atomizer for our Green Beast Cocktail featuring a glass sprayed with absinthe.
Scorpio might get overdone for having some taste in the dramatically macabre, but how could we miss an opportunity to try something your friends almost certainly won’t know: black citrus. Dried black limes, crushed just before use, bring a tangy, almost smoky acidity that can tighten a sweet build or underline a vegetal note without brightness. A fine salt dusted over foam or pressed lightly on the rim draws flavors into sharper focus and helps spirits read colder and drier than they are.
You don’t need much, but quality counts. Burlap & Barrel’s Black Lime Powder (Amazon) is a pantry-level investment that transforms a cart: deep, tart, as well as slightly bitter.
For salt, Caravel Gourmet Black Lava Sea Salt (Walmart) or Maldon’s Smoked Sea Salt (Amazon) each offer a quiet mineral grip that complements mezcal, amaro, or dark rum. Mix a pinch into a small saucer and run only half the rim, so the salt frames but doesn’t quite push into dominating territory.
Keep both sealed tight and out of humidity – nothing kills that mood faster than clumped salt or faded citrus. To give your black sea salt a chance to shine, use it to rim the glass of our Pineapple Habanero Margarita.
Scorpio’s sense of order shows best when tools disappear into the rhythm of use, and a Japanese-style mixing glass does exactly that. It’s weighty, balanced, and designed for clean stirring – no sound except the ring of ice against glass. The thicker base keeps temperature steady while you dilute just enough to round the edges of spirit-driven drinks. Once you’ve worked with one, you understand why every movement matters: the clarity, the quiet, the control.
A few options balance price and performance beautifully. Yarai-style mixing glasses like this Cocktail Kingdom 500 ml version give classic diamond texture and solid heft, ideal for a two-drink stir (Cocktail Kingdom). The Viski Japanese Mixing Glass is slightly larger and pairs well with a fine coil strainer for smaller, more frequent pours (Viski). Either will handle the clean lines Scorpio favors.
Keep the glass hand-washed, polished, and stored upright with the Hawthorne strainer nearby (Williams Sonoma, Viski).
A Note on Storage
Scorpio’s bar should look as composed as its drinks – no clutter, no glare. Keep the palette tight: dark glass grouped together, clear spirits aligned by height, and tools nested in a shallow tray. Bitters and atomizers belong within reach but never in sightline; their presence is implied, not advertised. Store salts and citrus powders in sealed jars away from humidity, and tuck opened amaros or fortified wines in a cool, shaded cabinet.
Label dates in small, neat script. A heavy linen towel folded beside the mixing glass says more about care than a dozen accessories ever could. The cart should read like a still life: minimal movement, everything in its place, waiting for the next quiet pour.
Horoscope Author
Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.
