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Two of New York City’s hottest mixologists figured out how to improve the Bloody Mary so it’s more like a cocktail and less like drinking pasta sauce. The trick? These spices. 

Two of New York City’s hottest mixologists figured out how to improve the Bloody Mary so it’s more like a cocktail and less like drinking pasta sauce. The trick? These spices. 

Labor Day is right around the corner, so make the last weeks of summer count by mixing yourself a Check Point. Juan Coronado’s mezcal-infused concoction is as close as you’ll come to finding sunshine in a glass. 

Labor Day is right around the corner, so make the last weeks of summer count by mixing yourself a Check Point. Juan Coronado’s mezcal-infused concoction is as close as you’ll come to finding sunshine in a glass. 

April Bloomfield’s Oysters Rockefeller are topped with garlic, lemon, butter, and finely chopped spinach, then sprinkled with bread crumbs that toast up in a fleeting moment under the broiler. Photograph by Joao Canziani

April Bloomfield’s Oysters Rockefeller are topped with garlic, lemon, butter, and finely chopped spinach, then sprinkled with bread crumbs that toast up in a fleeting moment under the broiler. Photograph by Joao Canziani

For our slow-cooker showdown, we asked chef Rick Widmayer to whip up his signature pork shanks, which you won’t find on the menu at his home base, Portland’s acclaimed Screen Door restaurant.
Cider-Glazed Braised Pork Shanks
Ingredients• 4 pork shanks, seasoned with salt and pepper • 1 tbsp canola oil• 2 diced yellow onions• 4 diced celery ribs• 1 diced carrot• 3 crushed garlic cloves• 2 qt chicken stock• 2 qt apple cider• 2 tbsp chopped sage• 1 tbsp thyme leaves• 1 bay leaf• 1 clove• 1 tsp allspice• 1/4 cup light brown sugar• 2 tbsp cider vinegarDirectionsIn a skillet, brown seasoned shanks in oil over medium heat. Remove from pan. Add vegetables and garlic; cook until tender. Add stock, cider, herbs, and spices, and transfer to cooker. Cook on high for 1 hour, then on low for 2 to 4 hours or ­until meat starts to fall off the bone. Remove shanks and set aside. Strain vegetables and pour liquid into a pan; add sugar and vinegar, and bring to a boil. Reduce heat until mixture is syrupy. Glaze shank and serve with roasted potatoes or ­brussels sprouts.

For our slow-cooker showdown, we asked chef Rick Widmayer to whip up his signature pork shanks, which you won’t find on the menu at his home base, Portland’s acclaimed Screen Door restaurant.

Cider-Glazed Braised Pork Shanks

Ingredients
• 4 pork shanks, seasoned with salt and pepper
• 1 tbsp canola oil
• 2 diced yellow onions
• 4 diced celery ribs
• 1 diced carrot
• 3 crushed garlic cloves
• 2 qt chicken stock
• 2 qt apple cider
• 2 tbsp chopped sage
• 1 tbsp thyme leaves
• 1 bay leaf
• 1 clove
• 1 tsp allspice
• 1/4 cup light brown sugar
• 2 tbsp cider vinegar

Directions
In a skillet, brown seasoned shanks in oil over medium heat. Remove from pan. Add vegetables and garlic; cook until tender. Add stock, cider, herbs, and spices, and transfer to cooker. Cook on high for 1 hour, then on low for 2 to 4 hours or ­until meat starts to fall off the bone. Remove shanks and set aside. Strain vegetables and pour liquid into a pan; add sugar and vinegar, and bring to a boil. Reduce heat until mixture is syrupy. Glaze shank and serve with roasted potatoes or ­brussels sprouts.