I used to hate gin. It tastes like liquid bark, and who wants to drink bark? It wasn’t until I tasted a gimlet that I learned to love the libation, and this summer, I experimented with different versions. Cucumber gimlets, albaloo (sour Persian cherry) gimlets, you name it. This Thai basil gimlet is my favorite: herbal, tart, and complementary to the strong flavor of gin.
Ingredients:
7 large Thai basil leaves
1 3/4 ounces gin
1 ounce fresh lime juice
1/2 ounce simple syrup
1. Put 6 basil leaves in a cocktail shaker and press them with a muddler or a wooden spoon. Add the gin, lime juice and simple syrup. Fill with ice, shake vigorously and strain into a small chilled glass over ice. Garnish with the remaining basil leaf.
Truffle oil is so misunderstood. I know, I know, it’s not even made with real truffles. Fair enough, Internet, but it’s delicious and there’s no denying it. I drank the truffle oil Kool-Aid and I’m putting it in everything: pasta, popcorn, and my favorite: mashed potatoes.
With (American) Thanksgiving right around the corner, this mascarpone-flecked dish is one of my favorite holiday sides. Just be sure to go heavy on the truffle oil. And for a decadent treat, add a few shavings of the real thing on top.
Ingredients:
3 pounds medium Yukon Gold potatoes
4 tablespoons butter
1/2 cup mascarpone cheese
whole milk
3 teaspoons truffle oil
1. Cook potatoes in pot of boiling water until tender, about 30 minutes. Drain, cool slightly, and peel potatoes. Return potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle oil and season with salt and pepper.
To be fair, there was no lard used in the making of this dish. I used turkey bacon instead. Please don’t judge me; the end product was still a garlicy plate of fried potato goodness.
Adapted from Anthony Bourdain’s Les Halles Cookbook, this wintery dish is a snap to create and makes a great side. The original recipe uses slab bacon but if you’re cutting down on the fat, use a mixture of turkey bacon and butter, as I did.
Ingredients:
4 slices turkey bacon, chopped into a 1/4-inch dice
2 tablespoons butter
2 Yukon Gold potatoes, peeled, cut in half, then chopped into 1/4-inch thick slices
1 garlic clove, minced
4 sprigs of flat parsley, chopped
salt and pepper
1. Heat a saute pan over medium heat and add the butter until melted. Add the bacon and cook until the fat is rendered and the meat is crispy, about 5 minutes, stirring occasionally.
2. Add the potatoes and cook for 15 minutes, stirring and tossing frequently. Add the garlic and cook for 2 minutes, then season with parsley, salt, and pepper. Serve warm.
Every once in a while, I stumble upon a recipe that’s so good I end up making it time and time again. Chicken parmigiana may not be the fanciest dish, it may not be the most revolutionary, but it’s one of my favorite things to cook — and it’s one of my most requested.
The beauty of this dish is in its versatility: veal, or even fried slices of eggplant can be substituted for the chicken, and it can be served by itself, or alongside pasta or focaccia bread. My favorite pairing is spaghettini that’s been tossed with toasted garlic, red pepper flakes, chopped parsley, and a bit of grated Parmesan cheese.
Ingredients:
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
4 garlic cloves, thinly sliced
2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
1/2 teaspoon crushed red-pepper flakes
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
salt and pepper
1/4 cup fresh basil, leaves torn
1/2 tablespoon dried oregano, crumbled
2 cups plain fresh breadcrumbs
2/3 cup grated Parmesan cheese
1 cup all-purpose flour
4 large eggs, lightly beaten
1 pound chicken cutlets, pounded to an 1/8-inch thickness
1/4 cup vegetable oil, plus more if needed
1 1/4 cups coarsely grated mozzarella cheese
1. Prepare the marinara sauce: Heat oil in a large pot over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Add tomatoes, red-pepper flakes, 1 teaspoon salt, and some pepper. Simmer, covered, until thick, 25 minutes. Add sugar and vinegar, and simmer 2 more minutes. Stir in herbs and remove from heat. Set aside sauce.
2. Bread and fry the chicken: Combine breadcrumbs, half of the Parmesan cheese, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge chicken cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat.
3. Heat oil in large skillet over medium-high heat. Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet.
4. Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and remaining Parmesan cheese. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
It’s dead in the middle of winter and there are no fresh okra at the market these days. Or so I thought. They’re around, albeit pricier than usual, and who knows where they came from, but I found them at the store last week and this recipe immediately came to mind. If you know me, you know I love pickles and I love okra too, so this condiment-slash-side dish is just perfect.
These are probably better pickled during the summer months, when okra are actually in season, but making these garlicy spears now is fine if you’re craving a taste of summer. Just make sure to use fresh, not frozen okra. They’re excellent alongside sandwiches or as a cocktail garnish. Oh, and straight out of the jar works too.
1. Divide okra and garlic evenly among 2 (2-pint) jars.
2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate at least 3 days and up to 1 month before serving.
