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Makes 12 cookies
Ingredients
- 283g (2 cups, plus 1 Tbsp.) all-purpose flour
- 1 Tbsp. ground ginger
- 1 ¼ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 160g (11 Tbsp.) unsalted butter, at room temperature
- 174g (1 cup) dark brown sugar
- ⅓ cup turbinado sugar
- 1 large egg
- 1 Tbsp. molasses
- 1 Tbsp. fresh minced ginger
For Dipping
- 100g (½ cup) turbinado sugar
TIP:
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For a professional and uniform look, use a cookie ring (or take-out container, whatever you have on hand) and when the cookies are still warm from the oven gently shape them in a ‘hula-hoop’ motion (see video).
Ingredients
- 4 Tbsp ground coriander
- 3 Tbsp ground cumin
- 2 Tbsp ground turmeric
- 1 Tbsp ground fenugreek seeds
- 1 Tbsp ground mustard seeds
- 1 tsp fresh ground black pepper
- 1 tsp red chili powder
Serves 4
Ingredients
- 1 cup basmati rice, about 6-1/2 oz
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1/3 cup finely chopped sweet onion
- 2 medium cloves garlic, grated, crushed, or finely minced
- 1 1/2 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper
- ½ cup thawed frozen petite peas, optional
Serves 3
Ingredients
-
18 jumbo (21/25 count) shell-on shrimp, peeled, deveined, and tail on
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3 cloves garlic, crushed
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2 bay leaves
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2 Tbsp kosher salt
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½ cup ketchup
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1 ½ Tbsp white horseradish
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½ tsp fresh lemon juice
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½ tsp Worcestershire sauce
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pinch kosher salt
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¼ tsp sambal OR 1 to 3 dashes hot sauce (optional)
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parsley springs and lemon wedges for serving
TIPS:
- Cooking the shrimp off of the heat poaches them gently and keeps them from overcooking.
- Add the shrimp heads and shells to the poaching water to infuse your shrimp with even more briny, flavorful goodness.
Serves 1
Ingredients
- 1 oz Gin (or mezcal, or whiskey!)
- 3/4 oz Campari
- 3/4 oz Sweet Vermouth (Cocchi Torino preferred)
- Orange Twist