If you’re looking for drama, blood orange juice is reliable for lending a burst of color and a pop of flavor to any party. Adjust the sweetness to your preferences with simple syrup, and blend the mixture with ice if you like your margarita frozen. Luckily, there’s no wrong way.
Boulevardier
Makes 1 serving This drink is a cousin of the Negroni, replacing gin with bourbon. You can also add your own fun twist to this cocktail by replacing the Campari with other bitters like Gran Classico, Cynar, Cardamaro, Aperol, Ramazzotti, Averna, Nonino, Suze, or Bruto Americano. Ingredients 1 oz bourbon […]
Chicken with Almond and Orange Dressing
Makes 4 servings The flavor of almonds in this dish is from the almond butter, which is made like peanut butter, and from almond oil, which is removed from the almonds by pressing. The almond butter and oil add a richness to this dish that would pair well with a […]
Citrus-Cured Salmon
Makes 24 servings Curing salmon at home is an easy project that makes for a big presentation at a special brunch. Serve the cured salmon with toast and your favorite pickled accompaniments, alongside your softly scrambled eggs, or with plenty of cucumbers and hard-boiled eggs. Ingredients 1 (24 oz) salmon […]
Drink of the Summer: Frozen Aperol Spritz
If you watch the morning cable news shows, you have probably heard about ten million conversations surrounding The Song of the Summer. Inevitably, there are many songs of the summer, and while the concept is flawed, we like the sentiment. Because ultimately, if we’re talking about the song of the […]
Ingredient Spotlight: Preserved Lemons
In the culinary world, lemons are valuable. We use them in savory and baking recipes, we mix them into cocktails, we use them for colorful garnishes, we clean with them. They are, simply said, sort of perfect. And while the fresh-off-the-tree lemon truly is a gift just as it is, we’re […]
Mediterranean Cooler
Makes 8 servings Look for bottled pomegranate juice the produce section of well-stocked supermarkets or health food stores. You can substitute other juices for those we recommend here. Grapefruit and cranberry juice makes a Seabreeze. Orange and cranberry makes a Madras. A modest amount of club soda gives the drink […]
Preserved Lemons
Makes 1 quart Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don’t expect from lemon. 6 lemons 1/2 cup salt Juice of 6 lemons 1. Wash the lemons very well. […]
Radish Salad with Pork Cracklings
Makes 8 servings In Mexican cooking, chicharrones, also known as pork rinds and pork cracklings, are made by deep-frying cooked and dehydrated pork skin until it is crispy and puffy. Commonly obtained commercially, they are used for stews and stuffing for tortas and tacos. In other Latin American and Caribbean […]
Roasted Beets with Feta and Tangerines
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos. Ingredients Beets 3 large beets 1/4 cup red wine vinegar 1 teaspoon […]
Salt-Crusted Sea Bass
Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
Sea Bass and Scallops en Papillote
Makes 5 servings Ingredients Gremolata 1 1/2 cups fresh bread crumbs 2 tablespoons orange zest 2 tablespoons plus 1 1/2 teaspoons lemon zest 4 garlic cloves, minced 1/2 cup chopped flat-leaf parsley Salt, as needed Freshly ground black pepper, as needed 2 tablespoons butter, melted 1 1/2 cups vegetable stock […]