Matching Recipes

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The Southern Slope

2 oz. Basil Hayden’s bourbon

¾ oz. Punt e Mes Italian vermouth

½ oz. Apricot liqueur

2 dashes Angostura bitters

1 Luxardo cherry

Tomato Caesar

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. mayonnaise

1 tsp. dijon mustard

2 tbsp. finely grated parmesan, plus shaved for serving

kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved

Tomatoes With Creamy Feta

4 oz. feta, crumbled

½ cup plain whole-milk greek yogurt

zest of 1 lemon

1 tbsp. fresh lemon juice

3 tbsp. extra-virgin olive oil, divided

1 tbsp. chopped mint, plus leaves for serving

freshly ground black pepper

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

¼ tsp. smoked paprika

1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved

Toum Grilled Cheese

1 medium head of garlic, peeled (about 12 cloves)

2 tablespoons lemon juice (from 1 lemon), plus more to taste

2 teaspoons kosher salt, plus more to taste

1½ cups neutral oil, like grapeseed oil

2 slices bread, preferably from a rustic loaf, no more than ½ inch thick

3 slices muenster cheese

4 cornichons, thinly sliced lengthwise

2 tablespoons toum (prepared or homemade), plus more for dipping

Turkey Pesto Meatballs And Orecchiette

olive oil

1 pound (455 grams) ground turkey

1/2 cup panko, or another plain, dry breadcrumb

1 cup basil pesto, homemade or store bought, divided

4 garlic cloves, minced, divided

2 tablespoons grated parmesan, plus more to serve

1 tablespoon water

kosher salt

freshly ground black pepper

1 large egg

1 pound (455 grams) zucchini or summer squash, sliced into 1/4″ half-moons

1 pound (455 grams) dried orecchiette

Tuxedo

Absinthe, preferably St. George Absinthe Verte (optional)

2 ½ ounces gin, preferably Greenhook

½ ounce manzanilla sherry

2 dashes orange bitters, preferably Regan’s

Lemon twist, for garnish

Vermouth Spritz

2 ounces sweet vermouth

4 ounces soda water

Wedge of citrus or olives, for garnish (optional)

Warm Butternut Squash And Chickpea Salad

for salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (i skip this)

2 tablespoons olive oil

salt

one 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

for dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

White Bean Soup With Crispy Kale

4 ounces diced pancetta

olive oil

1 medium onion, chopped

3 cloves garlic, minced

kosher salt

freshly ground black pepper

4 cups vegetable or chicken broth

1 1/2 pounds yukon gold potatoes, diced into 1/2-inch cubes (no need to peel)

5 ounces curly kale leaves (from a salad-ready container)

1 15-ounce can of cannellini or a smaller white bean, drained and rinsed

1/2 cup finely grated parmesan