Buried treasure. It’s so simple to make your own gravlax — salmon that has been cured with salt and sugar and flavored with dill and other spices. All you need is really fresh fish and some patience. Get the invites out for brunch and accept all praise that comes your way. And it’s okay if you make it seem like hard work to impress your guests. We won’t tell.
Though it may be trendy now, poke (po-KAY), the Hawaiian dish of seasoned cubed fish, has had a long history on the islands. And it’s no wonder, given the abundance of fresh seafood and the East Asian influences to the cuisine. The dish is as popular at family picnics as it is in fine dining establishments. And preparations and ingredients are as variable as one’s imagination. We keep our seasonings basic to highlight the pristine fish. Paradise, found.
Everyone knows pizza-making is fun. But it’s also fantastically satisfying. With this classic recipe, you’ll have great dough nailed in no time. Here, two sheep’s milk cheeses paired with arugula and prosciutto is a show-stopper. And fresh chile oil? That’s what makes it clear that you’re serious. Making pizza is best as a group activity. So call the gang over and tell the cousins to bring their friends. Or put your kids to work. And save us a slice.
A map of Italy can be like reading a menu. Zoom in on the Lazio region in Central Italy. You’ll see a town called Amatrice, which gave us Amatriciana, the tomato-based sauce featuring cured pork jowl - guanciale. Just up the road, is Grisciano they use the jowl, but they don’t bother with the tomato. They do pile on pecorino - the cheese delivered by the sheep in the region. Pasta alla Gricia isn’t as well-known as its neighbor, but it’s ancient, it’s simple, and its dinner without much effort.
Squash rarely get the attention elicited by spring asparagus or perfect summer tomatoes. Instead, they are the stalwarts of the kitchen, dutifully churning out the fall dishes we crave, rarely receiving any praise as they do. We decided to change all that and give squash its due as the star of an unexpected, killer side dish. Tables, turned.
Rye rules — at least when you’re making a proper, classic, real Manhattan. It’s spicier and drier than bourbon, which means it fuses better with the other ingredients. But rules are meant to be broken, right? We’re grown-ups, so we’re upgrading from the regular sweet vermouth and instead pouring a nice Italian Amaro. It just feels more serious. And we didn’t stop there. Homemade brandied cherries beat those insipid jokes from the make-your-own sundae bar, because we’re not messing around.
Smoked whitefish, the somewhat forgotten hero of Eastern European cuisine, often plays second fiddle to the sexier, smoother, more popular lox (smoked salmon). Rich, savory and satisfying with smoky overtones that acquiesce when mixed with cream and herbs, it’s a wonder it ever falls out of favor. Here, smoked whitefish asserts it’s place at the table of deliciousness, edging it’s way back in the form of a rillette — ready to impress the masses once again.
Embrace the Emerald Isle. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience. We love the sweetness they impart. An Irish-American tradition for St. Paddy’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed.
Count Negroni, walks into a bar. No, it’s not the start of a bad joke. In 1920s Florence, the Italian nobleman ordered an Americano, and in a move that would change cocktail history, he swapped in gin instead of soda. The resulting combo of gin, sweet vermouth and that bitter-but-lovable Campari, chilled with a twist of orange, is now a classic. Fennel sausage is a natural complement to the orange and herbaceous flavors in the glass. This could go on all night. Which, of course, is a great idea.
Sure, rack of lamb is pricey, but it’s amazing combination of simple and spectacular make it a great star for a small dinner party. This honey glaze takes but a minute to throw together. If you want to double the recipe, use two large skillets. Only own one large skillet? Sear the racks individually in the pan and lay the racks, meaty side up, on a foil-lined sheet pan to roast. Make sure you have your exhaust fan on as this can get smoky.
The Chinese have an affinity for the succulent duck. They crisp it, wok it, glaze it, roast it. They also smoke it. It’s surprisingly easy (but it helps to have a range hood in working condition), and the result will surely impress your friends. We’ve gone one step further and tucked the rosy slices in those addictive steamed buns, accompanied by daikon pickles and a brush of sweet hoisin. Sichuan splendor.
Are you saying you never have half-eaten chocolate bunnies laying about? A foot here, an ear there? Do a little triage of the aftermath of the Easter morning rampage and turn the parts into a unified bowl of sweet fondue. Any kind of chocolate will work, mix it up with what’s in the basket. The kids will like it, too.