The latest recipes - page 418

This boozy but balanced St. Patrick’s Day punch combines Guinness, cider, and whiskey. First, freeze nonalcoholic and hard apple cider into an ice block. When you’re ready to get your drink on, pour the beer and more hard cider into a punch bowl and add the ice block. Pour the whiskey over top of the frozen cider, and as the cider block thaws it’ll give the punch the sweet-tart flavor of a Black Velvet cocktail with a whiskey back.

Most people don’t try making hollandaise sauce at home because the classic method requires a water bath and constant attention to ensure a perfectly textured sauce. In this fast and easy version, we use a blender to emulsify butter and egg yolks into a perfectly smooth sauce with a hint of brightness from lemon juice. Use it for classic eggs Benedict, or drizzle it over broiled fish or steamed veggies. Pick a great new blender to make this sauce and everything else you want smooth.

The classic technique for making glazed carrots involves adding just the right amount of water to a saucepan along with carrots, butter, and sugar and simmering for the exact length of time it takes for the liquid to reduce to a syrup and the carrots to become just tender. I usually overcook the carrots or add too little water, so I like this more forgiving technique. Cook the carrots in boiling water until crisp-tender and drain.

A combination of sugar, water, and strawberries cooked together, cooled, and strained. Use this sweet, fruity syrup in cocktails, desserts, or bubbly sodas.

This light and fruity cocktail was created for the CHOW launch party by master mixologist Jacques Bezuidenhout. The sweet combination of sliced strawberries, strawberry syrup, and rosé wine is balanced by the herbal complexity.

With cabbage, carrots, radishes, and herbs, this slaw is as colorful as it is flavorful. It’s a great make-ahead dish, since the flavor develops as it sits; just be sure to give it a quick stir before you serve.

Rosa Mexicano’s perfectly balanced La Pinela cocktail is made with pineapple juice, cinnamon syrup, lime juice, and tequila. What to buy: Licor 43 Cuarenta y Tres is a Spanish liqueur with great spiced notes and a vanilla flavor that’s often served on the rocks. It can be found at high-end liquor stores and online.

This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers for an added dimension and some crunch. What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite.

This tasty cucumber salad recipe combines honeydew, cucumber, and feta cheese in a garlic, lemon, pepper dressing to create an amazing salad. While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon-and–olive oil dressing has lots of black pepper to temper the flavour of the melon.

This recipe from author and former Gramercy Tavern managing partner Nick Mautone is a blend of Grand Marnier and iced tea that makes a perfect summer-afternoon cooler. Game plan: We like this Basic Iced Tea recipe for this cooler. Make the tea and refrigerate it up to 8 hours in advance.

You don’t need to pull out the ice cream maker for this elegant cold dessert. Just blend frozen pineapple with rum, lime juice, simple syrup, and ice, then freeze the mixture until solid and scoopable. This tart, tropical sorbet hits the mark as both an after-dinner cocktail and a dessert.

Rémoulade is essentially a homemade mayonnaise loaded with flavor. The sauce was originally created in France, but we put a Creole spin on it with the addition of Louisiana-style hot sauce, Worcestershire, and bell pepper. Though it’s normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shrimp or mixed into a potato salad. What to buy: Have all the ingredients at room temperature before you start—the rémoulade will come together better.