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.
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 3
Ingredients
-
18 jumbo (21/25 count) shell-on shrimp, peeled, deveined, and tail on
-
3 cloves garlic, crushed
-
2 bay leaves
-
2 Tbsp kosher salt
-
½ cup ketchup
-
1 ½ Tbsp white horseradish
-
½ tsp fresh lemon juice
-
½ tsp Worcestershire sauce
-
pinch kosher salt
-
¼ tsp sambal OR 1 to 3 dashes hot sauce (optional)
-
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
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting