The latest recipes - page 503

Our classic Irish coffee recipe comes from Dutch Kills, an equally classic bar in Long Island City, New York. The warm, revivifying cocktail was said to be popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland. In 1952, Irish Coffee was introduced to San Francisco by the Buena Vista Cafe. Sheridan’s recipe was written with the effortless poetry of the Irish: “Cream—rich as an Irish brogue; coffee—strong as a friendly hand; sugar—sweet as the tongue of a rogue.

New York food and beverage expert Nick Mautone turned us on to this cocktail, a blend of sparkling wine with brandy, warm spices, and a touch of brown sugar. It’s the perfect opening to a memorable Thanksgiving, a sophisticated and seasonally-driven cocktail for a Christmas get-together, and an ideal prelude to the cork-popping moment when the New Year rings in at midnight.

Here’s a head-clearing daytime cocktail with a double dose of ginger. First, make our Ginger-Infused Vodka (it needs to infuse at least overnight, preferably longer, so plan accordingly). Then slip a couple of ounces of it in a cocktail shaker, along with tomato juice, fresh horseradish, Worcestershire, Tabasco, lime juice, the usual battery of Bloody Mary spices, and—and here’s what makes this Bloody really remarkable—another hit of ginger, in the form of freshly grated root. Shake, pour ove...

Here’s an adaptation of a bubbly celebration drink from American mixology pioneer Dale DeGroff. It combines añejo tequila, blood orange juice, aromatic Clément Créole Shrubb liqueur, and a top-up with sparkling rosé. What to buy: Blood orange juice is available at well-stocked grocery stores and online. Clément Créole Shrubb liqueur, from Martinique, is made up of a blend of rums flavored with spices and orange. We featured this recipe in our Drinks Around the World for New Year’s Eve story.

Creamed spinach can be clunky, rich with so much cream and butter the spinach itself is an afterthought. Start by reducing cream while infusing it with a subtle hit of onion. Separately, wilt the spinach, drain off the excess liquid, then add the reduced cream, season, and serve. For a classic steakhouse dinner, pair this creamed spinach with Roasted Herbed Beef Tenderloin, a Caesar Salad, and Dilled Potato Gratin.

A careful balance of salty and sweet, crisp and chewy, these nuts are the perfect accompaniment for cocktail hour. You start with raw, untoasted cashews, toss them with oil and set aside. Then you make a syrup with brown sugar, a little water, and honey. Drizzle it over the cashews, toss, spread onto baking sheets and toast in a medium oven till golden brown and crisp. The cashews will last 1 week stored in an airtight container at room temperature. We featured this recipe in our Bring Happy ...

San Francisco mixologist Erick Castro taught us how to make this easy holiday punch. It’s a flexible recipe that works with almost any base spirit. Here we use genever, blended with orange curaçao, simple syrup, bitters, sparkling water, lemon juice, sparkling wine, and a touch of grated nutmeg. Garnish with pineapple slices and whole star anise before serving. You’ll need to make a batch of Rich Simple Syrup and freeze a large block of punch ice before you begin.

In this refreshing and unexpected cocktail-party appetizer, elegantly concave leaves of Belgian endive become easy-to-pick-up vessels for a delicious mixture of diced feta and pear, seasoned with lemon juice, olive oil, and salt and pepper. It’s easy, healthy, and sets your guests up for the meal (or more substantial appetizers) to come.

This streamlined version of classic Greek spanakopita calls for frozen chopped spinach and frozen filo dough, so active prep is at a minimum. You begin by making the filling, sautéeing onion in butter, then adding eggs, Parmesan cheese, bread crumbs, and seasonings. Add the squeezed, defrosted spinach and crumbled feta. Then layer thin sheets of filo dough in a baking dish, remembering to brush each layer with melted butter.

Think of this as a lower-stress version of Chicken Cacciatore. Skin-on, bone in chicken thighs receive a flavor-boosting browning. They’re joined in the crockpot with the classic trio of aromatic vegetables: onion, celery, and garlic, with garlic, sautéed to soften. Moisten with broth, canned diced tomatoes, red wine, and balsamic, and let the slow cooker do its thing for 5 to 6 hours. Serve with creamy Polenta.

Like crepes? Than you’re going to love socca. This thin chickpea flour pancake hails from Nice, but it’s rarely seen outside the South of France (except in Genoa where’s it called a farinata), and we think it merits wider recognition. Add a flavorful filling—we like it with a dollop of fresh goat cheese and lots of freshly ground black pepper—fold it up, and polish a few off for a delicious snack.

A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty.