Recipe information
Yield
Serves 1.
Ingredients
3 or 4 ice cubes
Peel from 1 lemon
3 ounces Irish whiskey
Club soda
Preparation
Put the ice cubes in a highball glass, add lemon peel and whiskey and fill up with soda.
A strip of lemon zest balances this refreshing spring classic.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fluffier, fresher, and fancier than anything from a tub or can.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.