Recipe Recap: May Edition
We have eaten enough chicken satay to last a lifetime, and we’re guessing your guests have too.
For your next cocktail party, we present seven ways to step it up:
To begin, mix your guests a refined wine cooler, made with Lillet rosé enhanced with lemongrass, grapefruit and sparkling wine. Or opt for the bolder Gin-Gin Mule served at New York’s The NoMad, made with gin, fresh ginger juice and ginger-lime cordial.
Pique guests’ appetites by setting out bowls of quick cucumber pickles, and pair tortilla chips with an unusual black olive-serrano chile salsa, a recipe that comes from chef Matt Gandin of Comal in Berkeley, California.
For a lighter take on crab, we look to Miami: The turnip carpaccio at now-shuttered restaurant Sustain is topped with a combination of crab, corn and avocado, in an unusual twist on the classic beef dish.
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