Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice. Serve this cocktail anytime, but especially as summer draws to a close on September 20th—National Rum Punch Day.
There is something about making a salsa in a molcajete that makes it taste better. I swear that something magical happens when you crush chiles between two pieces of stone that no blender will ever replicate. We like to bust out the molcajete to make a salsa as regularly as we can to remind us of this magic and continue this ancient tradition with my children.
Makes one 9-inch (23 cm) tart or shallow pie
This has to be the prettiest spring salad ever! The delicate peppery taste of the pea shoots alongside the crispy, smoky pancetta, sweet peas, and creamy goat cheese is divine—or try using watercress instead. The dressing, lightly scented with orange, is my favorite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
We strongly recommend that you bake the beetroot [Ed. note, beets in North America] for this recipe according to the instructions below – baked beetroot have a stronger flavour, deeper colour and a denser, crunchier texture. Having said that, you could use boiled and it will still taste really nice. We use regular purple beetroot, but do try multicoloured ones if you wish. And if you don’t have time to make the labneh, you could use a smear of oat crème fraîche.
Serve with plantains, refried beans, and red onion escabeche.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
When this nice girl of capsicums is infused into pepper-scented reposado tequila, perfumed with orange oil, and sweetened with cactus syrup, she takes her rightful place as the saucy señorita of potent potables.
A moutabel dip is a must on the Eastern Mediterranean mezze table. A traditional Syrian specialty, it was usually made with eggplant, but nowadays there are a variety of moutabels, such as beet, potato and zucchini.