Ingredients: 1 egg yolk, at room temperature* 3 tablespoonssweetened condensed milk (coconut, if preferred) 1/2 cupbrewed Vietnamese Coffee or other strong coffee, about 90°F Directions: Make the egg cream: In a small bowl, combine the egg yolk and sweetened condensed milk. Using a handheld electric mixer on high speed, beat the mixture for about 2... » read more
Ingredients: For the instant peanut sauce: 3/4 cuppeanut butter (crunchy or creamy) 3 tablespoonskecap manis (see tips above) 1 garlic clove, peeled and crushed, or 1 teaspoon garlic paste 2 teaspoonsfresh ginger, peeled and grated or ginger paste (optional) 1 to 2 tablespoonssambal oelek or sriracha, to taste 2 teaspoonstamarind paste or the juice of... » read more
Ingredients: 1 1/2 poundsmixed zucchini and summer squash, sliced into ¼-inch-thick planks 3 tablespoonsolive oil, divided Kosher salt, to taste Freshly ground black pepper, to taste 2 limes, zested and cut into wedges 3 to 4 tablespoonsMarzetti Simply Avocado Green Goddess Dressing & Sauce 2 ouncesfeta cheese, crumbled 2 tablespoonsCalabrian chile paste 1/4 cuppine nuts... » read more
Ingredients: 1 cupSimply Balsamic Vinaigrette Dressing & Marinade, plus more for serving 4 garlic cloves, finely grated 2 tablespoonswhole-grain mustard 1 tablespoonfresh thyme, roughly chopped 1 tablespoondark brown sugar Kosher salt, to taste Freshly ground black pepper, to taste 2 to 3 tablespoonsolive oil, divided 1 1/2 poundsskirt steak, cut into 4 equal pieces 1... » read more
Ingredients: 1 1/2 poundsfingerling potatoes, washed Kosher salt, to taste Freshly ground black pepper, to taste 1 lemon 3 ouncescrusty bread, sliced 1/4 cupolive oil, divided 1/4 cupMarzetti Simply Creamy Caesar Dressing & Spread, plus more for serving 1/2 cuptender herbs (parsley, dill, cilantro, mint), washed, tightly packed, and roughly chopped 1/4 cupParmigiano-Reggiano cheese, freshly... » read more
Ingredients: For the biscuit topping: 2 1/3 cups(280 grams) all-purpose flour 1/2 cup(106 grams) light brown sugar 1 tablespoonbaking powder 3/4 teaspoonfine sea salt 1/2 cup(113 grams) cold unsalted butter, cut into ½-inch/1-cm cubes, divided 2/3 cup(155 grams) cold sour cream 1/4 cup(60 grams) heavy cream 1/2 teaspoonvanilla extract 1/4 teaspoonalmond extract For the pie... » read more
Ingredients: For the cocktail: 1 1/2 ouncesstrawberry-rosemary-infused Tito’s Handmade Vodka 1/2 ouncefreshly squeezed lemon juice 1/4 ouncesimple syrup (homemade or store-bought) Champagne, for topping Whole strawberry pierced with a rosemary sprig, for garnish For the infused Tito’s Handmade Vodka: 14 ouncesTito’s Handmade Vodka (about half of a 750-milliliter bottle) 3 to 4 sprigsfresh rosemary 7... » read more
Ingredients: 1 (4- to 5-pound) medium whole chicken, spatchcocked 2 small shallots, minced 2 garlic cloves, grated 8 anchovy fillets 1 bunchfresh parsley, de-stemmed 1 tablespooncapers 1 lemon, freshly juiced and zested 1 cupextra-virgin olive oil Kosher salt, to taste 2 tablespoonsunsalted butter, room temperature Directions: Light a grill with one hot zone (about 400°F)... » read more
Ingredients: For the vinaigrette: 1 tablespoon plus 1 teaspoonswhite wine vinegar 1 tablespoon plus 1 teaspoonsfish sauce 1/3 cupextra-virgin olive oil 1 tablespoonfreshly squeezed lemon juice 2 teaspoonsmaple syrup 1 tablespoonfresh chives, finely snipped 2 tablespoonsfresh parsley, finely chopped Freshly ground black pepper, to taste Flaky salt, to taste For the salad: 2 peaches, cut... » read more
Ingredients: 1 1/2 ouncesBotanist Gin 3/4 ounceDolin Dry Vermouth 1/4 ounceyuzu pickle brine* 1/4 ounceFonseca Bin No. 27 Ruby Port 1/4 ounceBlandy’s 5 Year Madeira 1 lemon peel, for garnish 1 tablespoonpickled enoki mushrooms*, for garnish Directions: Add the gin, vermouth, yuzu brine, port, and madeira to a mixing glass; stir for 45 seconds with... » read more