The Suffering Bastard
[ Photograph: Wes Rowe] Bourbon and gin together—it may sound strange, but trust us, it works, especially when topped with a good ginger ale. This hangover helper bridges the gap between summer and fall by pairing the spirits with a fresh dose of citrus. Get the Recipe ». Wes Rowe Originally invented as a hangover cure, this concoction of bourbon, gin, and ginger ale will cure whatever ails you. Tailor it to your taste with lime juice.
Perfect Pan-Seared Steaks
Liz Clayman Pre-salting and letting the steak sit for around an hour before cooking guarantees juicy meat and a good, crisp sear. Then, for added richness, finish it in a bath of butter. Pro tip: flipping the steaks frequently actually ensures they cook more evenly throughout.
Whole Lobster
If you’ve got access to a lobster, we’ll show you how to kill, cook, and shuck a lobster. The video above will also ensure you maximize the meat so you never miss a shred of succulent lobster again.
Hasselback Potatoes Gratin
Vicky Wasik In this gratin, potato slices are baked standing up vertically instead of horizontally, so each slice gets coated with the creamy, cheesy mixture—and crisps individually on top.
Continue to 5 of 6 belowEasy Roasted Cabbage
Vicky Wasik When we say easy, we mean easy. This cabbage doesn’t have to be sliced, diced, or shredded. Just cut it into a few wedges and drizzle on a bit of olive oil. After a 20-minute bake, you’ve got a sweet, nutty side.
Slow Cooked Boston Baked Beans
Vicky Wasik Pork and beans have been a navy staple since the mid-nineteenth century. That’s why this recipe, in honor of the New England location of this movie, is straight from Boston, and made with navy beans. The classic combination of molasses and mustard produces a sweet-hot sauce. Cider vinegar makes it sweet-and-sour, too.
Editor's note: This article is part of a new series developed with A24 to celebrate the marriage of food and film during this period of self-isolation.