Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.
The egg white adds some foaminess to the sweet and sour drink and helps bring everything together. We could have used some togetherness in the late 18th century, when the U.S. Congress passed an excise tax on spirits and caused the "Whiskey Rebellion."
This is one of the countless number of "classic" mint julep recipes. It's a slight variation on a recipe handed down by Booker Noe, Jim Bean's grandson. There's no active muddling involved. Instead, the mint steeps in the simple syrup like tea. The julep mixture should keep fine for months, though we've never known it to last that long.
If someone tells you to live on meal replacement drinks for a week, by all means, substitute this. I like it best sprinkled with a little sea salt.
Read more about this recipe at hogwash.
Oil the grill really well, then lay the oiled and seasoned fish on the grill. Press flat, then leave it alone. Grill the fish last to keep its flavor from permeating the other dishes. You can substitute cockles for clams.
Read more about Barry Koslow's recipe in the Washington Post.
John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well.
Read more about this recipe in the Washington Post.
Linguine With Clams, Fennel, Leeks And Saffron
Linguine With Clams, Fennel, Leeks And Saffron
This dish has so much flavor and so little fat. The original recipe was written for 10 servings, so feel free to double these amounts for easy entertaining.
Read more about this recipe in the Washington Post.
A takeoff on the classic Italian apéritif, Negroni -- roughly equal parts gin, campari and vermouth -- this licorice-y version made with pastis is less bitter and even more refreshing. It's a perfect pre-dinner drink in the summer.
Who says you need to switch to white wine when the weather warms? Adding a bit of ice and fizz to a light red wine makes it exponentially more refreshing.
Like rum, cachaça is made from unrefined sugar, but it's sharper and more tart. Muddled with lime and sugar, it makes a down-to-earth drink that requires no ostentation.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
A true Martini is made with gin and vermouth garnished with an olive or a twist. Since the Vesper has vodka as well as Lillet, it naturally follows that this superb cocktail is not a Martini.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
These beautifully colored blood orange margaritas are ridiculously good.
Read more about this recipe at Coconut & Lime.
