Beverages

This incredibly simple, slightly bitter cocktail is the perfect aperitif before a meal—it packs the structure and flavor of a classic cocktail, without the high alcohol content.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

The warming spices of chai flavor this fruity smoothie.

This vibrant smoothie is full of vitamins and antioxidants.

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

I've worked on my fried chicken for many years, researching every recipe that I could lay my hands on, from early antebellum instructions to the Kentucky Colonel's secret technique. This recipe uses five fats, and each one contributes to the flavor of the result. To do the chicken right, you need an old black cast-iron skillet with a lid. Sure, you can make it in a deep fryer (like we do at the restaurant), but I prefer the old-fashioned way, which is nearly impossible to pull off in a restaurant. The skillets take up so much stove space that you can't make more than ten orders at a time. So this isn't the fried chicken you're going to eat at Husk. This is the way grandmas cook fried chicken in the South, and it's the way everyone should be making fried chicken at home. This recipe takes a lot of time and attention, way more than most conventional approaches (the chicken must be brined for 12 hours, so plan ahead). But it's good. Be sure to ask your butcher for the chicken skins to render for fat and to save the cooking fat, which makes mighty fine gravy. I've thrown that recipe in here too, to complete the meal just like my grandma would have.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

This addictive sauce is also incredible with beignets or ice cream.

Toast the cornbread for a nice crisp texture.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

These taste even better a few days after they're made.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.