T HE WORKBOOK

Make meringue:

1 Whisk egg whites and sugar in heatproof bowl of electric mixer. Set bowl over pot of rapidly simmering water and whisk until mixture is hot to the touch and sugar is completely dissolved, about 11⁄2 to 2 min. Add 1⁄8 tsp salt and cream of tartar and whip on medium-high speed 2 min. Raise heat to high and whip again until medium-stiff glossy peaks form and meringue is still slightly warm, 2 to 3 min.; beat in vanilla. Do not overbeat.

2. Spoon mounds of meringue on top of brownie and swoop with spoon to make peaks and valleys and cover surface of brownie.

3. Using kitchen torch on low, pass torch with side-to-side motion quickly over surface of meringue until desired toasting is achieved. For best results, serve immediately and cut with slightly wet knife, wiping between cuts.

SERVES 8 TO 10 About 447 cal, 33.5 g fat ( 19 g sat ) , 7 g pro, 336 mg sodium, 31 g carb, 5 g fiber

1. COSMOPOLITAN Q G V

Active 5 min. | Total 5 min.

2oz vodka

1oz Cointreau

1oz cranberry juice

1oz fresh lime juice

Lime slice or twist, for serving In cocktail shaker filled with ice, shake all ingredients until chilled. Strain into coupe glass and serve with lime slice or twist.

SERVES 1

2. ESPRESSO MARTINI Q G V

Active 5 min. | Total 5 min.

11⁄2oz vodka

1oz espresso 1 oz Kahlua

1⁄2Tbsp simple syrup

Cocoa powder and espresso beans, for serving

1. In cocktail shaker filled with ice, shake all ingredients until cold and foamy.

Make crust:

1. Heat oven to 350°F. Butter 8-in. square ceramic or glass baking dish; line with 2 strips parchment paper to create overhang on all 4 sides for removing brownie from pan; generously butter parchment.

2. In food processor, pulse graham crackers, sugar and salt to form fine crumbs. Add butter and pulse to combine. Press into bottom of prepared pan and bake until fragrant and just set, 10 min. Let cool at least 12 min. Make brownie batter:

1. Sift together cocoa and flour; set aside. In microwave-safe bowl, melt butter and 6 oz chocolate in 30-sec. intervals, stirring in between, until melted and smooth. Whisk in sugar, salt and vanilla. Whisk in eggs, 1 at a time, waiting until each is combined before adding next egg. Fold in flour mixture until just combined, then fold in remaining 3 oz chopped chocolate.

2. Pour batter into pan and spread evenly over crust. Bake until toothpick inserted into center comes out with slightly moist fudgy crumbs attached, 35 to 40 min. (be careful not to overbake). Let cool in pan 1 hr., then use overhangs to transfer to cutting board or platter.

2. Strain into coupe glass. Cover half of top of glass with paper towel and dust other half with cocoa powder. Add espresso beans to plain side of glass if desired.

SERVES 1

3. NEGRONI Q V

Active 5 min. | Total 5 min.

1oz gin

1oz sweet vermouth

1oz Campari Orange twist, for serving Add all ingredients to mixing glass filled with ice and stir until chilled. Strain into rocks glass filled with ice, then squeeze orange twist over top and drop into glass.

SERVES 1

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