Jamon Serrano And Cantaloupe Salad
Jamon Serrano And Cantaloupe Salad
On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.
No Sazerac can be made without Peychaud's bitters. You can add Angostura bitters but only as an addition and not as a substitution. A dash of Angostura adds depth to this drink, which was recently declared the official cocktail of New Orleans.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
More tart than lemonade, limeade is the perfect drink for a hot summer's afternoon. It mixes well with light alcohols and goes surprisingly well with food. To sweeten it, you might add a splash or more of cherry juice.
This recipe is adapted from Frank Stitt's Southern Table cookbook.
For this refreshing drink, choose stalks of lemongrass that are plump and firm, with no signs of drying or bitterness.
Read more about this recipe at the Washington Post.
With a food processor there is no excuse not to make mayonnaise at home once in a while. It will bear little resemblance to the bottled stuff: homemade mayonnaise is so much better. Period.
Avocado, Sweet Onion And Grapefruit Salad
Avocado, Sweet Onion And Grapefruit Salad
The combination of onions, avocados, and grapefruit may seem odd, but try it - the sweet onions and tangy grapefrut are both softened by the silky avocado. And they create a beautifully colorful plate too.
