Jam is an excellent cocktail ingredient. It’s also very sticky, which means getting those last seemingly insignificant bits out of the jam jar requires some creative problem solving. Luckily, ethanol is quite the solvent.

Eating meat off the bone is a somewhat sensual, extremely gratifying experience. I don’t know if you want those kind of vibes at your Easter Sunday table (or at any meal), but if you do, this lamb shank is just the ticket.

There is no such thing as a “girly” drink. There are sweet drinks, bitter drinks, fruity drinks and stiff drinks, but the gender of a drink will always be fluid. Even pink drinks (which the unimaginative are quick to label as “girly”) are just that — pink. Just as colour is not indicative of gender, it’s also fairly divorced from flavour.

Jam is a constant on most breakfast tables, but one usually finds it on toast, not in cocktails. Beyond boosting your bread and butter, really good fruit preserves can sweeten and mellow almost any cocktail, giving it a friendly, welcoming vibe that’s perfect for AM imbibing.

There are so many good jams, jellies, and preserved fruit spreads in this world, it can be easy to accumulate quite a collection. (At any given time, I have three to five Bonne Maman jars in my fridge.)

Though these fruity beauties are perfect on nothing more than good bread, they can also be used to make a bomb (bonne?) glaze for roasted meats.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I'm in Oxford this week, so I thought we'd make a streamlined version of the very British blackberry bramble.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're featuring a cocktail from Maggie Hoffman's The One-Bottle Cocktail, a book that very much fits the aesthetic of this column.

Cranberry sauce may be a go well with a roast, but did you know you can make one that doubles as a jam?