Studio
Serves 1
Ingredients
- 2 oz dry gin
- Juice of half a lime, about ½ oz
- ½ oz simple syrup
- Tonic water to taste, about 4 to 6 oz
- Lime Wedge
TIP:
- When you top off the glass with tonic, hold a bar spoon over your drink and pour the tonic over the spoon. This will prevent the soda from fizzing up, preserving all those effervescent bubbles for your tastebuds.
Serves 4 as a main course
Ingredients
- 8 large eggs
- ½ cup half-and-half
- 1 Tbsp all-purpose flour
- 1 tsp baking powder
- Kosher salt
- ½ tsp crushed red pepper flakes
- ½ cup finely shredded Mexican cheese blend, about 2 oz.
- ¼ cup lightly packed mixed tender herbs such as basil, dill, parsley, or cilantro
- ¼ cup olive oil
- 2 cups sliced cremini or baby bella mushrooms, about 5-1/2 oz.
- 2 large scallions thinly sliced, reserve 2 Tbsp green parts for garnish
- 2 large cloves garlic, grated
TIP:
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To get the fluffiest, puffiest frittata, I add a touch of flour and baking powder to the egg mixture, and I don’t use my largest skillet. A smaller size, such as a 9-inch or 10-inch, will confine the frittata, leaving it nowhere to go as it cooks but up, up, up.
Makes about 1 ½ cups
Ingredients
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2 ½ lb sweet onions such as Vidalia or Walla-Walla (about 4 medium)
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2 Tbsp extra-virgin olive oil
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Kosher salt
TIPS:
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Tip 1: Start with sweet onions. Although all varieties of onions work, starting with sweet onions eliminates the need to add sugar, as some other recipes suggest. Remember that onions are naturally sweet. When cooked for long periods with controlled heat, the sugars break down and transform into smaller sugar molecules, resulting in deep browning and concentrated sweetness.
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Tip 2: Slice the onions lengthwise. This helps them hold their shape without falling apart during the long caramelization process. Radial cuts are best because they deliver more uniform slices. Simply cut following the natural curve of the onion and its lengthwise ridges that run from top to root.
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Tip 3: Salt the onions at the start of cooking. This will draw out their moisture immediately. Consequently, they might take a little longer to start caramelizing, but the result is more even browning and a rounded flavor.
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Tip 4: Get a big pan. It’s absolutely essential to use a large skillet for this, a 12-inch cast iron pan is ideal. The pan might seem overcrowded when you’ve added all the onions, but they’ll slowly begin to shrink down as their moisture cooks off. Adding water in small amounts when the onions start to stick to the pan will loosen the fond (the flavor-packed browned bits that stick to the bottom of the pan) and prevent burning.
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Tip 5: Most importantly, be patient and don’t raise the heat. Some recipes advise that a pinch of baking soda will speed up the browning process; this is true, but don’t do it! The baking soda will turn your beautiful onion slices to mush. Caramelizing onions takes time, but it’s so worth it! As a reward for your patience, you get 1 ½ cups of silky sweet, caramelized bliss.
Makes about 12 cookies
Ingredients
- 261g (2 cups) all-purpose flour
- ¾ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 Tbsp. (1 ½ sticks) unsalted butter, room temperature
- 240g (1 ¼ cups) granulated sugar
- 1 large egg
- 1 ½ tsp. pure vanilla extract
For dipping
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 1 Tbsp. ground cinnamon
TIP:
- For a uniform look, use a cookie ring (or take-out container, whatever you have on hand) and gently shape the cookies in a ‘hula hoop’ motion while still hot and the dough is still soft.
Makes 12 cookies
Ingredients
- 145 g (1 cup) all-purpose flour
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- 145g (10 Tbsp) (1 ¼ sticks) unsalted butter, room temperature
- 145g (1 ¼ cups) dark brown sugar
- 50g (¼ cup) granulated sugar
- 110g (1 cup) raisins
- 125g (1 ⅔ cups) oats
- 1 jumbo egg
- 1 ½ tsp pure vanilla extract
TIP:
- For uniformly round cookies, use a cookie ring (or take-out container or whatever you have on hand) to gently shape the cookies, using in a ‘hula hoop’ motion, while still hot and the dough is soft (see video).