Arugula Salad With Lemon And Olive Oil
Arugula Salad With Lemon And Olive Oil
This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish.
Today, I decided to brave my v-slicer once again. Maybe this salad isn’t worth losing a pinky finger over, but I certainly did enjoy the savory sweet combination for my lunch.
Read more about this recipe at Cook & Eat.
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.
This is the classic aperitif of the southern French region of Provence. Flavored mostly with anise seed, pastis is diluted with however much water you'd like. One way to stretch the drink out is to start strong and keep adding water until you end up with a cloudy, light last gulp.
Pappardelle With Tomatoes, White Beans, Ricotta And Basil
Pappardelle With Tomatoes, White Beans, Ricotta And Basil
The sauce in this recipe is made with only tomatoes and basil, which plays nicely off the ricotta. It's a simple, classic combination.
Read more about this recipe at the Cookthink blog.
Originally a blend of tomato juice and vodka, the Bloody Mary has taken to include ingredients as diverse as basil and roasted garlic. I stick with a pretty classic version -- no big surprises.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This drink is a twist on the classic New York cocktail, the Bloody Mary.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Hamlet's ghost is a variation on the classic New York cocktail, the Bloody Mary.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
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.
Green Apple Champagne Cocktail
Green Apple Champagne Cocktail
A splash of Champagne makes this a classier twist on the popular apple martini.
Read more about this recipe at the Washington Post.
This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington.
Read more about this recipe at the Washington Post.
Endives are great on the grill, and are a particularly elegant looking accompaniment to any number of main courses, grilled and otherwise. A nice coat of herb-filled oil gives them extra flavor.
