(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
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With the turn of the calendar into December, we’re fully into the holiday season, an ideally joyful, but perpetually stressful time of year when social calendars tend to go berserk and shopping mall parking lots turn into a mixed martial arts bout, all while our rejuvenating supply of warmth and daylight dwindles and dwindles, darkening our moods and stealing our much-needed vitamin D supply.
This is not the time for a cocktail DJ to take requests and make each guest a bespoke drink. A crowd-pleasing punch is your most reliable winter wingman. This time of year, if we’re having people over, I’m either setting up a DIY bar so guests can manage their lubrication, or I’m making a punch.
The punch I wanted this year was something that would express — both visually and in flavor — that moment that’s — hark! — right on the horizon: the winter solstice. The shivery season up here in the Northern hemisphere is also the moment when, cold as it may be, we’re starting to climb back toward longer days and more sunlight. I wanted a punch that would taste like a break in the clouds when the sun comes through.
What I ended up with was a slightly more complex cousin to a Punch Romaine, an old recipe from the famed French chef Auguste Escoffier. That original rum and citrus concoction, served as a boozy sorbet, is best known for being part of the extravagant multicourse dinner served to first-class passengers aboard the Titanic on the night it sank, a palate cleanser between the Parmentier potatoes and the iceberg.
This version is gin-based instead, with a spectrum of citruses — from fresh juice and neon-orange Aperol, a bittersweet Italian orange liqueur — and floral and spice notes from Bénédictine. These liqueurs add not only sweetness, but more complexity of flavor to the punch, which you lengthen by adding a bottle of dry sparkling wine to add bubbles and keep the sweetness in check.
Once you’ve got the punch bowled and ready, to get an edible stand-in for those clouds for your sunny orange punch to break through, you top the bowl with a batch of floofy meringue (using egg whites if you’re comfortable with them, aquafaba if you’re not) scented with vanilla and Angostura bitters.
The foam serves as an adornment, but it’s also a soft bed for complementary garnishes, such as citrus wheels and fresh herbs and spices.
You want your topping to hold some shape, but still be swirly and creamy meringue that can be spooned in loopy swirls and spread across the surface of the punch, where you can use it as a blank page for garnishes. Anything you put on top of the meringue should be something that you would be content to flavor the punch if it sinks in. Think sage, rosemary, thyme, not cilantro, or any overly bitter greens. Pick spices that will contrast nicely with your citrus, liqueur and gin — juniper, allspice, cloves, star anise pods, grated nutmeg and cinnamon. And, of course, thinly sliced wheels of citrus for color and aroma.
How to enjoy your own holiday party: Set up a DIY champagne cocktail bar
How elaborate you want to get probably depends on how much you trust your artistic skills. I got the best results when I treated the garnishes as a sort of bouquet that would “sprout” from one edge of the punch bowl or as a wreath that hugged its inner edge.
This punch makes for an excellent aperitif, but should you wish to lean into the Punch Romaine history, you could join the many who have attempted to re-create dishes from that last first-class meal served on the Titanic (far fewer, I suspect, have tried to whip up the gruel and “cabin biscuits” offered to the third-class passengers). If you want to go that way, you can instead present it as a slushy intermezzo during a meal: Set out cocktail coupes or sorbet bowls, with a dollop of lemon or orange sorbet and some crushed ice in each one, then ladle the punch and meringue on top and serve with a dessert spoon, bringing the drink closer to the sherbet-style presentation the tippling scions would have enjoyed at their tables.
For a festive holiday bowl, this pomegranate and citrus punch brings the merry
Such a presentation is adding lacquer to an already well-gilded lily. And one could argue that sticking with just presenting the punch as it is gets much closer to the realities of that evening anyway. With the meringue and garnishes swooning all over the top, it’s certainly just as fancy, and much more in keeping with a cheery solstice spirit.
For the gin, you can use a standard London dry style, or something more citrusy; we used a combination of regular Tanqueray and Tanqueray Flor de Sevilla, its orange-flavored iteration. Use a brut-style sparkling white or rosé wine. The meringue topping is optional — the punch is delicious without it — but the topping increases the fancy factor and provides a soft landing for garnishes, as well as the “clouds” for the sunny punch to shine through.
If you prefer not to use raw eggs, you can make a fluffy topping using aquafaba, the liquid from a can of chickpeas. Substitute 6 tablespoons of aquafaba for the 3 egg whites, add 1/8 teaspoon of cream of tartar and then follow the recipe directions, but extend the whipping time to about 10 minutes. To get the aquafaba, shake the can of beans, then open and strain the liquid through a fine mesh strainer or cheesecloth. You should have 1/2 to 3/4 cup. Unused aquafaba can be frozen for future use.
If you want to serve the drink in slushier form, you can also make the punch a day ahead of time and freeze it (in jars or bottles) overnight, transferring it to the fridge half an hour before service and shaking it up when you move it into the punch bowl.
Make Ahead: The punch bowl ice will need to be frozen the night before you plan on serving the punch. The punch can be prepared, without the meringue topping, and refrigerated up to 1 day in advance.
Storage: Refrigerate the punch base, without the meringue, for up to 2 days.
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3 cups gin (see headnote)
2 cups fresh orange juice (from about 6 oranges)
1 cup fresh blood orange juice (from about 4 blood oranges)
1 cup fresh lemon juice (from about 4 lemons)
1 cup water
3/4 cup Bénédictine
1/2 cup Aperol
1/4 teaspoon Angostura bitters
One (750-milliliter) bottle chilled brut-style sparkling wine, such as champagne, prosecco or cava
For the meringue topping (optional)
3 large egg whites
1/4 teaspoon fresh lemon juice
2 dashes Angostura bitters
4 drops vanilla extract
1 cup confectioners’ sugar
Citrus wheels, star anise, allspice berries, sprigs of rosemary, sage and/or thyme, for garnish (optional)
Make the ice block: The night before you plan to serve the punch, fill a cereal bowl or food storage container with water and place it in the freezer.
Make the punch base: In a large bowl, stir together the gin, orange, blood orange and lemon juices, water, Bénédictine, Aperol and bitters until combined. Refrigerate or freeze (see headnote) until ready to serve.
Make the meringue topping: When you’re almost ready to serve the punch, in a medium-size bowl, combine the egg whites, lemon juice, bitters and vanilla and, using a handheld mixer on medium speed, beat until foamy and thickened, about 2 minutes. Stop the mixer, add the confectioners’ sugar and beat on medium-high speed until pale and creamy, about 2 minutes. The meringue should be not quite at the soft-peaks stage; the topping should be glossy and move like thick soup when you stir it — underwhipping is better than overwhipping here. (See headnote for making the meringue with aquafaba rather than egg whites.)
Add the block of ice to your punch bowl, then pour the chilled punch base over it. Gently pour in the sparkling wine and carefully stir to combine.
Ladle the whipped meringue over the punch, if using, spreading it gently across the surface like a cloud-cover, then garnish with the citrus wheels, herbs and spices. Serve, dipping in a swirling motion so that some of the meringue topping makes it into each cup.
I can’t tell you how many pounds of butter I’ve gone through in the past month making pies, cookies, sides and stews, but I can tell you that I’ve once again gained newfound appreciation for all the amazing cooking tools I’ve somehow stuffed into my tiny galley kitchen. I have plenty of love for affordable kitchen tools under $25, but right now I wanted to also shine a light on some of the key investment pieces (no, not like a standard oven) that have made all the difference in cooking during this holiday season.
I will even claim that this gorgeous kitchen equipment — from knives I’m obsessed with to the best electric beaters and apron I’ve ever used — makes me a better cook. When I love the tools I’m using, I notice I take more pleasure in the cooking process. And I’ll bet anyone who’s spent time making a meal can agree that tasks are a lot easier to accomplish with the right, well-crafted tool.
I’m sharing my running list of favorite kitchen upgrade items below — I hope, of course, that you love them too. And do keep an eye out for holiday and seasonal sales, whether you’re eyeing a gift for yourself or for someone else (lucky them). Happy cooking!
Breville
I had an inexpensive pair of electric beaters that always gave me trouble — ditching it for this Breville Handy Mix Scraper was one of the best decisions I made, especially during this season of abundant baking. This mixer seriously does it all: It comes with whisks, creamer inserts and dough hooks! It has a built-in light so you can see what’s in the bowl! There’s a stopwatch feature so you can see how long you’ve been mixing and a pause button that keeps track of your speed settings and time while you take a break to scrape down the bowl! The cord base can rotate to get out of your way! And it has a convenient storage situation where you can keep all the beater wands!
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Shun
I have lusted after Shun Premier knives for over a decade and finally bought two for my new kitchen: the 8-inch chef’s knife and a 3.5-inch paring knife. Over Black Friday, I added a 7-inch Santoku blade to the mix. I adore the way the rounded handles balance, and the stunning, wavy pattern on the forged blade boasts an edge designed to hold sharpness far longer than average. That’s good for me, because the sound of knife sharpening sets my every tooth, bone and neuron on fire.
Shun Premier knives come in gray and brown wood handle options. The Classic knives are cheaper and also very good (yes, I’ve tried them out, too). But my heart belongs to the Premier line for the way they feel in my hand, and the extra aesthetics on the blade (69 layers of Damascus steel, if you’re wondering). I store them in a drawer with a blade guard case to protect the knife sharpness (and my fingers). Here are other recommended chef’s knives as well.
Screenshot by Nina Raemont/CNET
I’ve owned an immersion blender for years, but recently upgraded myself to the Braun MultiQuick 7 for its robust design, powerful motor and fun extras, like a mini food processor attachment (like, for making quick work of onions and herbs) and a balloon whisk attachment for quickly whipping or whisking without having to go full-bore with the electric beaters.
I use this tool constantly, to process soups right in the pan, make salsa in the included beaker, whip cream into soft peaks and make quick work of pulverizing onion without hefting the food processor to the counter. It’s also wonderfully easy to clean and dry, and small and light enough to pull out from the pantry any time I need it. I can’t recommend it enough.
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I may have spoiled myself buying the Google Nest Hub smart speaker display for my kitchen. I have it set up on a riser shelf on my counter, next to a phone stand where I can also keep my phone away from the worst of tea splatters and flying onions. I use the Nest Hub for everyday things like checking the weather as I’m making my morning cuppa and playing music (with song lyrics!) while I cook. I use the two hands-free timers multiple times a day, and look up recipes on the screen (you can follow these step-by-step).
There’s also an extra function where you can program the Nest Hub to forgo the “OK, Google” or “Hey, Google” wake word when you look at it and start listening to you with just a glance (Google calls this Look and Talk). That’s ultra convenient for saving some time and breath every time you want to ask for unit conversion measures, adding to or canceling a timer and skipping to the next track.
Read our Google Nest Hub (2nd gen) review.
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Amazon
Zojirushi has an excellent reputation for countertop appliances that hit the high-water mark. I’ve been beyond happy with my Neuro Fuzzy rice cooker since I bought it earlier this year. My pantry is stuffed with six kinds of rice and at least four other grains I routinely cook up. The settings are easy to use and whether I wash the grains or not, whatever I’m making comes out evenly cooked. Plus, it plays a song when starting and ending a cycle, which is much nicer than a loud beep or buzz.
The Neuro Fuzzy in particular takes up more counter space than the most compact models, and rice can take an hour for a typical cycle of even cooking. But there are lots of settings, including a quick cook mode, and cleanup is easy. (Here are meals you can make in the rice cooker other than rice.)
Buying the Breville Smart Oven Pro Toaster Oven (BOV845BSS) was one of my best kitchen decisions. It toasts, it broils, it roasts. And since it has a convection oven function, you can totally skip the separate air fryer — and cook more stuff at once. I love the countdown clock that takes the mystery out of when your food will be done, and I love that I can bake a single batch of cookies or toast walnuts faster than a standard oven, and without having to heat the whole thing first. Plus, the brushed stainless steel body looks pretty great on my countertop.
You’re receiving price alerts for Breville Smart Oven Pro toaster oven: $260 (Save $90)
Screenshot by Nina Raemont/CNET
Le Creuset dutch ovens are all the rage (I actually really love my Staub Cocotte), but one of the best gifts I ever received was this Le Creuset casserole dish that can go straight from oven to table (to fridge!) while cooking food evenly and looking awesome. I would buy this all over again, and gift it, too. It comes in a range of striking colors, and shockingly cleans easily — with a little soak in soapy hot water and a dirt-cheap pan scraper. I’m the kind of person who excels at ruining dutch ovens with burned-on spots. After a couple years, this dish has remained spot-free, even after roasting dark, sticky stews (yum!).
You’re receiving price alerts for Le Creuset Stoneware Heritage Covered Rectangular Casserole, 4 qt. (12″ x 9″), Oyster
Screenshot by Nina Raemont/CNET
A workhorse apron is worth its weight in gold. I’m thankful I finally stumbled on Hedley & Bennett, which makes a seemingly endless supply of thick, sturdy aprons I now can’t fail to miss seeing seemingly any time I walk into a restaurant. If these aprons can handle the stresses of a professional kitchen, they can handle the flying sauces and batter in mine. I bought myself two styles, including a Cookie Monster print that never fails to make my inner child giggle. The apron’s neck loop is adjustable, there are a lot of pockets, and so far the waist straps haven’t gotten scrunched, twisted or mangled in the washer or dryer.
Screenshot by Nina Raemont/CNET
I’m not the kind of wine enthusiast who owns a different glass for every varietal — not yet, anyway. Instead, I opt for one all-rounder that will work beautifully no matter which bottle I open, erring on the side of big, bold reds. I’ve been using these “Burgundy” glasses from Schott Zwiesel for years, and my Amazon search history told me I bought them five times, twice for myself and three times as a gift. Yes, I do drink white wine, rose and sparkling out of them (gasp!), and they all taste terrific. Better in my mind to drink from a glass with a too-big bowl than a cramped glass that stifles all that great wine nose.
You’re receiving price alerts for Schott Zwiesel Tritan Crystal Glass Forte Stemware Collection Claret Burgundy Red Wine Glass, 25-Ounce, Set of 6
Screenshot by Nina Raemont/CNET
If you don’t use an electric kettle yet, drop everything and get yourself one. This indispensable kitchen savior rapidly heats water for tea, coffee and hot chocolate, and it gives you a head start on boiling vats of water for pasta, blanching or anything else you need. I’ve owned and gifted a lot of electric kettles, and most work about the same way. This Zwilling Enfingy Electric Kettle has a sleeker, more sophisticated look and variable temperature controls. I also like that it’s got a cool-touch exterior that won’t burn you when you pick it up.
There’s no viewing window for water height and you have to feel comfortable with capacitive controls that you press and hold, but these aren’t deal-breakers for me by any means.
You’re receiving price alerts for Zwilling Enfingy electric kettle: $120
For even more top kitchen picks, see our best kitchen gifts under $25 and best stainless steel frying pans.
Pupils at Stewart give their take on cucumbers. From base still left, clockwise: Zariah Rayos, Ashden Munson, Quentin McKenney, and Waya Lewis (Courtesy of Liz Goodwin)
Volunteer Becky Widmer teaches kids about in which the day’s balanced snack arrives from, in advance of they get a possibility to sample it. (Photograph courtesy of Kerri Bell)
Mid-Prairie College student Lisette Rodriquez Yoder holds up a chart exhibiting different varieties of apples (Courtesy of Kerri Bell)
WASHINGTON — Close to 12 decades ago, the Iowa Division of Community Overall health released the statewide “Pick a Greater Snack” program. In many years due to the fact, people concerned have tailored the balanced dwelling outreach, earning it their very own. The new variation, as operate by Washington County’s ISU Extension Company, is identified as TryDay.
After a thirty day period, staff members and volunteers stop by Kindergarten, initially grade, or second quality classrooms (based on the creating,) to introduce a new fruit or vegetable, discuss about wherever it will come from, and give it a style.
“The children get to see it, look into it, use all their senses,” Amy Inexperienced, Washington County 4-H and youth coordinator claimed. “They study about how it is developed, understand about where it is grown, study about how it is harvested, strategies to take in it, how it allows their human body, and then they get to consider it.”
Green stated the classes had been on-manufacturer for the regional team.
“Healthy Residing is a precedence matter of 4-H, so it aligns very a great deal with what our objectives are in reaching youth,” she explained.
The classes stick with the young ones. Environmentally friendly reported she was typically greeted by more mature pupils when she frequented buildings.
“I was at the middle faculty carrying out a distinct program with eighth-graders, and a number of children requested me, ‘Do you have our treats?’” she claimed. “They could don’t forget to back again when they had been in first grade and experienced that software. That is powerful for us, to present that individuals lessons stuck with them … and hopefully it is impacting some of their choices.”
It helps that Green’s visits are a special situation, not a schedule interaction with moms and dads or academics.
“The extension has that privileged placement in that we get to be the guest speaker, and the distinctive human being,” she claimed. “And the unique human being that brings snacks is a actually specific man or woman. So the youngsters genuinely hear, and they’re all engaged, and they are listening and absorbing it … the young children hear to us, form of in a various way.”
The lessons occur with four policies, which are posted in lecture rooms and all around cafeterias.
Be brave, consider new issues
If you consider it, and you don’t like it, it’s Ok
Under no circumstances at any time say, ‘Yuck’
Use your manners
“It’s a great way, the complete constructing can use that language and communicate about these matters,” Green said. “These regulations are not just throughout attempt day, but these regulations also implement at the lunch room, and also at a restaurant.”
Instructors claimed they had been delighted with the method.
“It’s so important for our children to know today where our foodstuff comes from, how it is developed,” Mid-Prairie Next Grade trainer Kerri Bell claimed. “Oftentimes we have children that have by no means attempted that fruit or vegetable, and like it.”
The little ones, for their element, are also enthusiastic about TryDay.
“They appreciate it when she will come in, and they are extremely straightforward about no matter whether they like some thing or do not like something,” said Stewart Elementary very first quality instructor Liz Goodwin. “They certainly enjoy an excess snack, and it’s good that it’s a balanced 1.”
It’s been a delicious year at Food & Wine, as we’ve published hundreds of new recipes from decadent desserts to mouth-watering main courses. Each year there are always a handful of standout dishes that really make an impact. As we look back on 2022, we’ve rounded up our readers’ favorite recipes, from an Italian wedding risotto that’s both rich and creamy to a smoked brisket that falls right off the bone. Read on to discover the 25 recipes our readers loved most this year.
Italian Wedding Risotto
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Inspired by the classic Italian wedding soup, this hearty risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this risotto in a flash. Remove the risotto from the heat while it’s still a little soupy—it will thicken slightly as it rests.
Reverse Sear Steak
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Learning how to reverse-sear means you can serve steakhouse quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak. Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need, and is very handy to have around to dress up a pot of rice or vegetables at the last minute.
Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn
This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson’s beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.
Smoked Brisket
Andrew Thomas Lee
This smoked brisket is self-taught barbecue expert Matt Horn’s signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in this dish. You need to be patient while the meat’s internal temperature rises to 203°F (95°C), but it’s worth it when your smoked masterpiece is ready.
Japanese 7-Eleven Egg Salad Sandwich
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Jason Diamond’s desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe — made with only egg yolks and rice or apple cider vinegar — along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.
Artisan Pizza Dough
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Despite its reputation as a convenience food, the most essential element of great pizza is time. A slow fermentation gives our pizza dough its chewy-crispy texture and depth of flavor. It starts with your choice of sourdough starter (aka levain) or a simple mixture of flour, water, and active dry yeast (poolish) left to ferment for 12 hours. Both options start fermentation and build flavor in the dough overnight. Strategic stretching of the dough during the initial fermentation stage develops gluten and makes the dough evenly elastic and forgiving to work with. Each 9-ounce dough ball will make one 10-inch pizza, a personal-size pie that’s also easy to maneuver around home countertops and ovens. This overnight dough is easily doubled for pizza parties. Not cooking for a crowd? The raw dough may be frozen.
Adobo Chicken Wings
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E. Clarke
“This dish is fully inspired by my dad,” says chef Anna Swann. “His family’s chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking.” At her pop-up, Ulam, in Dallas, Swann combines the flavors of chicken adobo with another childhood favorite, fried chicken wings. The resulting Adobo Chicken Wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade. While they bake, the marinade is cooked down to concentrate its flavors — the better for tossing the cooked wings in — adding a final, sticky, finger-licking layer of deliciousness. “This dish was a natural blend of the two dishes, an ode to some of my favorite meals he cooked for us,” Swann says. “I also think this dish shows the beauty of Filipino food. How it can take simple ingredients and the end result is a rich complex layering of flavors. So simple, but so good!” Serve the Adobo Chicken Wings as Swann does, with steamed rice and a bright and acidic Filipino Pico, which combines chopped fresh tomatoes with herbs, fish sauce, and thin slices of serrano chile.
Louisiana Red Beans and Rice
Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
“Everyone with roots in southern Louisiana, where red beans and rice is a staple, thinks that their mom makes the best version,” says 2019 F&W Best New Chef Kwame Onwuachi. “But I’m the only one who’s right. Growing up, my mom used this recipe as a base, sometimes adding in smoked turkey necks or smoked, spiced, and cured tasso ham, in addition to the ham hocks and andouille sausage that impart their smoke, fat, and spice to the Holy Trinity (celery, bell peppers, and onions) and, of course, the sturdy red kidney beans.” To read more about how Onwuachi takes inspiration from Louisiana foodways, and for more great Southern recipes like this, see his story, “In Her Footsteps.”
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
A mix of citrus, buttery olives, and spicy, oil-packed chiles punches up the flavor of braised chicken leg quarters in this standout recipe. Toasted fennel seeds and dry sherry add a pleasant warmth to the sauce, which begs to be served with a baguette for sopping.
New Orleans-Style Jambalaya
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Rendered fat from a combination of andouille sausage, bacon, and smoked sausage serves as the base, and the dish keeps building from there. Take the time to cook each element of the jambalaya to add browned, caramelized flavor. Make sure to save the shells when peeling and deveining the shrimp, as they’ll be used for a homemade shrimp stock that goes in towards the end.
A Proper Shrimp Boil
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Mary Clayton Carl
Food & Wine editor-in-chief Hunter Lewis grew up in North Carolina obsessed with peel-and-eat shrimp, especially those fished out of pots of Frogmore stew in the South Carolina Lowcountry and those cooked and spiced like Maryland crab farther north. Now, he lives in the Deep South, where his shrimp boil has taken on a slight Cajun accent. It still bobs with corn and potatoes, but the Italian sausage is andouille, the Old Bay spice mix is sometimes Zatarain’s, and the wild shrimp is always sweet, plump, and scooped from the Gulf. While all of those ingredients are essential, Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.
Buttery Shrimp with Peas and Potatoes
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
Spinach Maria
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Spinach Maria is a classic dish originating from Calhoun’s, an east Tennessee BBQ joint. It’s made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. As tasty a side dish as this is, it’s also great served as a dip with toasted pita wedges or tortilla chips. You can customize the sauce however you want by adding more garlic, or chopped hot chiles, pickled peppers, herbs, or even crabmeat.
Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis
This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. The delicate flavors of the white wine pan sauce are also a good pair for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken breasts. To make this pan sauce from other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written.
Soppressata Pizza with Calabrian Chiles and Hot Honey
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you’ll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness.
Short Rib Chili
Photo by Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley
Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Burnt Ends with Bourbon Sauce
Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
The crispy, caramelized “burnt” pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. Chef Matt Horn likes to serve these with slices of white bread; he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Eventually, you will settle on an all-purpose rub that adds loads of flavor to just about anything you put in the smoker. Horn Rub is chef Matt Horn’s go-to rub; he keeps it close at hand at all time, and uses it to generously season these savory burnt ends. Instead of vinegar, Horn’s thick, sticky Bourbon Sauce gets its kick from its namesake: bourbon. For a classic sauce with Kentucky roots, use dark molasses in place of the honey. This recipe works well with any type of barbecue, and Horn loves it in baked beans, too.
Frozen Salted Espresso Martinis
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.
Pepperoni Rolls with Garlic-Anchovy Marinara
Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley
The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we’ve gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We’re serving the pepperoni rolls appetizer-style with marinara sauce on the side that’s been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.
Sautéed Italian Sausage with Onions and Peppers
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, “I’ve been digging Forlorn Hope’s Queen of the Sierra red — I like it chilled. It’s easy to drink and lends itself to all kinds of food.”
Beer-Battered Fish Tacos
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey. (If you can’t find crema Mexicana, use four tablespoons of crème fraîche or sour cream mixed with half a teaspoon of lime juice.) Everything gets piled into charred corn tortillas and garnished with thinly sliced radishes, cilantro sprigs, and a drizzle of reserved lime crema, plus more fresh lime juice if you’d like. To prevent the fish from sticking to the bottom of the pot when frying, hold the fillet halfway into the oil for a few seconds in order to create a skin on the batter, and then slowly lower it fully into the oil.
Classic Cheese Pizza
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Sometimes all you want at the end of the day is a simple cheese pizza. This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy to make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. A simple garnish of fresh herbs, and you’ve got perfection on a plate.
Limoncello-Ricotta Cheesecake
Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese, and boasts citrusy flavors from both the fresh lemon juice and limoncello. Mixing the filling with the paddle attachment of a stand mixer creates less air, resulting in a creamier cheesecake with no air bubbles. Make sure you wrap the cheesecake well with foil so there are no leaks. To make the water bath without having to juggle a large pan full of water, place the cheesecake in the roasting pan in the oven, then add the water. The basil garnish balances the lemon nicely, but feel free to swap in berries or mint if you prefer.
Peach Salad with Peanuts and Chile
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. Long, thin and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Freestone peaches, such as July Prince, release cleanly from the pit making slicing a breeze, while clingstone peaches, like Flavorich, are typically smaller, juicier and slightly sweeter but can be more challenging to cut. Top a generous serving with grilled chicken or shrimp for a hearty main course. Infused with peaches and chiles, leftover dressing on the platter makes a great addition to spicy margaritas or combined with smashed blackberries for a quick shrub.
Soft-Cooked Eggs with Hollandaise and Ham
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.
Lentils (dal) have been an integral part of Indian cuisine since time immemorial. They not only add a dose of nutrition to any meal but are also extremely delicious. Not only this, there’s an endless variety of dals that one can make. And one such staple dal commonly cooked in Indian households is urad dal or black gram. It is high in fibre, helps in improving digestion and can be used to make a wide array of delectable dishes. Urad dal is traditionally cooked in a pressure cooker as it yields the best results. However, if you don’t have access to a pressure cooker and are wondering how to cook urad dal, fret not, we’ve got you covered. Here we bring you some tips that’ll help you make that perfect bowl of urad dal without using a pressure cooker. Take a look.
Also read: Weight Loss: How To Make Urad Dal Without Oil To Shed Some Kilos (Recipe Inside)
Here’re Some Tips To Cook Urad Dal Without Pressure Cooker:
1.Use A Microwave
If you do not have a pressure cooker and are running short of time, then using a microwave is the best option for you. Add 2 cups of water for each cup of dal in a microwave-proof bowl and cook for around 15-20 mins on high heat. (Don’t forget to cover it with a lid.)
2.Cook On Stove Top
For this method, make sure to soak the dal for at least 1-2 hrs before you plan to cook it. This will allow it to become softer. To cook, use a ratio of 2:1 for water to dal. Once the water comes to a boil, lower the flame and allow it to simmer until it reaches the desired consistency.
3.Use A Copper Vessel
Another great way to speed up the process of cooking urad dal is to use a copper vessel. These utensils provide consistent heat throughout the cooking period and can yield similar results as a pressure cooker. However, keep everything ready prior to beginning this process as making urad dal in a copper vessel would make it hot sooner than your anticipation.
Also read: Urad Dal For Health: 8 Benefits Of Including Split Back Gram In Your Diet
4.Cook In Slow Pot
A slow pot, also known as a slow cooker, allows you to cook your food at a lower temperature than conventional cooking. This method may take some more time than the others but the result will definitely be worth it. Slow cooking allows the flavours to get fully infused into the dal.
So, what are you waiting for? Try out these tips and let us know how they worked for you in the comments section below.
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The holidays and chilling temperatures are upon us, drawing us into a world of family and friends, warmth, and food. Many of us love to look at cookbooks at any time of year, but the full-on entertainment season adds a bit of sparkle to search for a new dish or a reminder of an old family favorite. The Scott County Public Library has a fabulous collection of cookbooks, from the healthy to the decadent, but the staff would like to mention some of their favorites.
Cravings: Recipes for All the Food You Want to Eat (2016) by Chrissy Teigen. Filled with fabulous recipes, life hacks, and fun, snarky stories to go along with the food, Teigen’s collections are a must-have. Roseann from the youth department recommends all of Teigen’s books and enjoys the writing as much as the ideas.
The Moosewood Restaurant Table: 250 Brand-new Recipes from the Natural Foods Restaurant that Revolutionized Eating in America. The Moosewood Restaurant cookbooks are recommended by Mary Lou from the youth department, and this is the newest one. They are amazing in their creative use of flavors that take vegetarian cooking to an entirely different level. This restaurant has been presenting gorgeous, sensuous yet healthy food for nearly fifty years and these are some of their best ideas.
Reader’s Digest Low-Fat, No-Fat Asian Cooking: 150 Simple, Delicious Recipes for a Healthier You compiled by Reader’s Digest, is another healthy but delicious selection. We may need to look closely at these recipes once we finish the holidays! Jessica from the circulation department especially recommends the Chinese Walnut Chicken on page 111.
The Elder Scrolls: The Official Cookbook by Chelsea Monroe-Cassel. Based on the award-winning Elder Scrolls game series, this cookbook will appear to take you back to a medieval, Game of Thrones sort of world with tempting recipes like Leek and Cheese Crostata. Imperial Mushroom Sauce, and Lavender and Honey Bread. The recipes are presented with a handy skill-level gauge so cooks can find recipes most suited to their culinary expertise.
Bluegrass Winners: A Cookbook. This has become a classic here in central Kentucky and Kelly from the youth department highly recommends this collection of recipes from famous horse farms throughout the region. You can replicate entire dinners, or just pick a favorite dish. Melissa from the adult services department loves the new potato casserole on page 195 for potlucks and everyday suppers.
The Best of Irish Country Cooking: By Nuala Cullen is filled with hearty fare excellent for a cold winter’s night, but with lighter and elegant fare suitable for any time. This cookbook contains gorgeous photographs of Ireland along with the delicious recipes. Jessica of the circulation department recommends Stuffed Pork Chops with Potato Apple Fritters and for dessert try the Queen of Puddings made with milk, cream, breadcrumbs, and raspberry jam.
What about special cookbooks from our Kentucky Room? Not only do we have some fine southern and Kentucky-specific cookbooks, but we also have a small collection of locally produced collections.
The Historic Kentucky Kitchen: Traditional Recipes for Today’s Cook by Dierdre Scaggs is recommended by Julia of the adult services department. You will find an intimate connection to our ancestors’ lives within these pages and enjoy the taste of their favorite dishes.
Kentucky’s Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture is interestingly enough, a book about cookbooks. Enjoy this fascinating history of our food culture, highlighting famous people along the way including Nancy Green, the original “Aunt Jemima” advertising persona, who was born in Montgomery County.
A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta by Fiona Young-Brown. Find recipes for truly traditional Kentucky fare in this collection which includes many we know and love such as beer cheese, but also lesser-known entries such as poke sallet and yes, moonshine.
If you are looking for Scott County-specific recipes, you can even find those wonderful little cookbooks produced by various churches and charities here! Often these contain true gems and the most wonderful comfort food of all, with ingredients readily available.
Among others we have Treasured Recipes: First Presbyterian Church of Georgetown, Kentucky; Scott County Senior Citizens Cookbook; Tried and Proven Recipes by Women’s Society of Christian Service and More Please: Recipes Compiled by Scott County Arts Consortium, Inc. for the Restoration of the Historic Jail Complex by the Scott County Arts Consortium, Inc. There is something special about opening a cookbook to find a recipe from a local celebrity or personal friend, and if you are looking for a good potluck dish, these are probably your best choice of inspiration.
Finally, don’t forget our digital collections! Both of our e-book platforms (Libby and Hoopla) contain hundreds of titles including more Kentucky-specific collections. These can be opened on a tablet and propped up on the counter for easy viewing without the worry of splashing ingredients on a library book.
Whether you are celebrating the holidays, looking for new ideas, or simply enjoy perusing recipes, check out our section of cookbooks, and be sure to ask our staff for their favorites! Bon Appetit!
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