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cooking for dummies

The Honeysuckle Cocktail, courtesy of The Saint 1.5 oz Sauza Hornitos Reposado 1 oz Fresh Squeezed Lemon Juice 1.5 oz Honey Syrup (equal parts water and honey, brought to a brief boil then cooled) Combine all ingredients in a mixing tin with ice. Shake and strain into a cocktail shell, and garnish with an edible flower.

Modern Mexico Comes to Seattle, Tequila Included: Remodelista

remodelista.com

Summer Weekend Pasta Serves 4 Salt 6 slices bacon, cut crosswise into 1/4-inch pieces 1 garlic clove, peeled and smashed Pinch red pepper flakes 3 medium yellow zucchini, ends trimmed 1 pound orecchiette or small shells 2 ears corn, kernels cut from the cobs, juices and all 2 tablespoons roughly chopped or torn basil Freshly ground black pepper Olive oil, if needed Freshly grated Parmesan cheese, for serving

2 tablespoons finely chopped white onion 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt 1/4 cup chopped cilantro, divided 1 large of 2 small ripe Mexican Hass avocados, halved and pitted  A squeeze of lime, if desired

Amagansett Corn Salad Serves 4 8 ears of white corn 2 quarts cherry tomatoes 3 tablespoons high-quality balsamic vinegar 1 medium red onion (Optional) 1 quarts sugar snap peas (Optional) 1 handfuls rough-chopped basil or flat-leaf parsley salt, preferably a large, coarse sea salt. pepper

Summer Squash Couscous w/ Sultanas, Pistachios, Mint Serves 4 1 tblsn lemon zest Juice of one lemon 1/2 teaspoon honey Olive oil 3 garlic cloves, crushed 1 1/4 cup veggie stock 1 cup couscous 1/2 cup diced yellow squash 1/2 cup diced zucchini 1 medium shallot, finely chopped 1/2 cup sultanas/golden raisins 1/4 cup chopped pistachios Kosher salt 2 tablespoons chopped fresh mint Freshly ground black pepper

Crispy Salt and Peper French Toast Serves 4 to 6 5 eggs 3 tablespoons half-and-half 1 teaspoon salt 2 teaspoons black pepper 1 1/2 tablespoon green onions, finely chopped (optional) 1 1/2 tablespoon cilantro, finely chopped (optional) vegetable oil butter 8 (1/2") slices day-old bread*, cut on the diagonal

Absurdly addictive asparagus Serves 4 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice 1 tablespoon butter 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1-2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste