This is my go-to vinaigrette, perfect for dressing anything from a simple green salad to earthy French lentils to a platter of grilled vegetables. You can vary it by switching to a different oil or vinegar or by adding fresh herbs or other flavorings. I use sherry vinegar because I like its mellow, rounded flavor and I find it is less harsh and more complex than most red-wine vinegars. My oil choice is usually a moderately priced extra-virgin olive oil with a fruity character. No cough-inducing bitterness typical of a big Tuscan oil, please. I like Unio and Lucini brands, the former from Spain and the latter from Italy.
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ABSOLUT ELYX is the world's first true luxury vodka hand crafted in copper stills resulting in pure vodka with a highly prized silky texture and taste.This recipe is provided by Jonas Tahlin, cocktail extraordinaire and CEO of Absolut Elyx.
Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans. In both cases, I believe the reason is that the vegetables are so rarely prepared well.
Last year, I went to my dad’s house for Thanksgiving, and this year I’m going to my sister Gail’s. In both instances, my addition to the potluck is these Brussels sprouts. I like that I can prepare them ahead of time and dress them just before serving — without the slightest compromise to their flavor, color, or texture.
We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with breadcrumbs laced with prosciutto and herbs.
Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto breadcrumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs leftover — better to have the breadcrumbs leftover. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the breadcrumbs, the Brussels sprouts are still delicious without them.
Click here to see Nancy Silverton's Thanksgiving Dinner.
With Creole and Southwestern influences, chef Laurence Agnew features reinvented classic deli offerings in his Louisville, Ky.-based restaurant Main Street Café. Agnew is a native of Zachary, La., and has worked in such renowned kitchens as Victor’s in the prestigious New Orleans Ritz-Carlton and August as the sous chef to chef John Besh. The restaurant also features a deli counter showcasing house-smoked and cured meats like sorghum bacon, Andouille sausage, and chorizo. "A tradition in my family is the night after Thanksgiving when we put up our Christmas tree and cook my wife's Grandmother Nosh's Sherry Chicken. It is absolutely one of my favorite comfort foods ever."
There's nothing like a sweet summer punch to liven up summer. That's why this recipe is perfect for all your summer parties. Multiply the servings for many drinks as you'd like or create a single drink for yourself.
The mint-inflected Fernet is a perfect addition to this sherry-sweetened Julep created to serve long after Derby Day. Made by Jim Meehan for the Chefs Club by FOOD & WINE at the St. Regis Aspen Resort.
It's another week closer to summer, and bright cocktails are hitting the table tops. The Bocce is a light refreshing cocktail that has the initial bite of dry sherry, a light refreshing watermelon/basil/Nectarine middle, and a strong finish with a nutty, black tea taste. Make sure to ask for "The Bocce" when you come into KANU at Whiteface Lodge for lunch or dinner!
The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th.
“One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"
I served this recipe to my friend who came over to taste test some of my recipes. She said this was her favorite, and that I needed to name it something really special because she thought it was fabulous. Well, I am. I am naming it after my fabulous friend Sheila! You might want to double this recipe, as it won't last long; it's so good it's addictive!
Click here to see 7 No-Cook Side Dishes.