EASY HOMEMADE ITALIAN DRESSING

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice

1. INSTRUCTIONS
2. Add all ingredients to a jar, place the lid on the jar, and give it a good shake!
3. Just like with all vinegar based dressing you'll need to shake it up again before pouring to eliminate separation.

NUTRITION
serving: 2tbsp, calories: 183kcal, fat: 20g, saturated fat: 2g, sodium: 221mg, potassium: 4mg, vitamin a: 35iu, vitamin c: 0.2mg, calcium: 4mg, iron: 0.3mg

Giuseppe González’s Jungle Bird

INGREDIENTS
Serving: 1

• 1 1/2 ounces black rum, preferably Cruzan
• 1 1/2 ounces pineapple juice
• 3/4 ounce Campari
• 1/2 ounce lime juice
• 1/2 ounce simple syrup
• Garnish: orange slice

DIRECTIONS

1. Combine all ingredients in a mixing tin and shake with ice.
2. Strain into a large rocks glass over a large ice cube.
3. Garnish with orange slice.

Shrimp Cocktail

Courtesy Richard Ingraham, founder/chef, ChefRLI.com

• 1½ pounds shell-on jumbo shrimp
• 1 tablespoon sea salt
• 1 cup dry white wine
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• 1 small onion, sliced
• 4 fresh tarragon sprigs
• 1 lemon, halved, plus additional wedges for serving
• Cocktail sauce (recipe at left)

Directions

1. Peel and devein shrimp, leaving tails attached. Reserve shells.
2. Fill pot with 8 cups water. Add shrimp shells, salt, wine, peppercorns, coriander, bay leaves, onion, tarragon and lemon. Bring to boil over high heat, then reduce to simmer. Cook, uncovered, for 20 minutes. Remove from heat, and let sit 30 minutes. Strain into new pot.
3. Fill large bowl with ice water. Set aside.
4. Bring stock to boil, remove from heat, and immediately add shrimp. Cover pot and let sit for 3 minutes. Transfer shrimp to prepared ice bath until cool. Drain and pat dry. Serve alongside lemon wedges and cocktail sauce. Serves 4–6 as appetizer.

COCKTAIL SAUCE

1. Mix 1 cup chili sauce, ¾ teaspoon lemon zest, 2 tablespoons prepared horseradish, 1 teaspoon fresh-ground black pepper, ¾ teaspoon hot sauce and 1½ teaspoons Creole seasoning, like Tony Chachere’s Original Creole Seasoning. 
2. Cover and refrigerate at least 1 hour and up to 1 week.

Campari Sun

Abner created this drink for restaurant/catering space SpringHouse. It originated when people would pour a shot of Campari into a bottle of Miller High Life (a mixture nicknamed “Camparty”) after catering a wedding party. He took the drink one step further with leftover grapefruit juice.

Eventually, it became a brunch staple at the Alabama venue, as well as a go-to for impromptu lakeside cocktails. The drink is mixed in the bottle. “Never fear if it bubbles up,” he says. “After all, this is a cocktail designed for swimwear.”

Ingredients

• 1 12-ounce bottle Miller High Life or other American lager (Abner also suggests grapefruit radler)
• ½ ounce Campari
• 1½ ounces grapefruit juice

Directions

1. Open beer and drink about 2 ounces. Add Campari, then top with grapefruit juice.

Ina Garten English Roasted Potatoes

• Kosher salt
• 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
• ½ cup vegetable oil (be sure it’s fresh!)
• Coarse sea salt or fleur de sel
• Minced parsley
• Preheat the oven to 425 degrees.

1. Bring a large pot of water with 2 tablespoons kosher salt to a boil.  Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.  Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges.  Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan.  Set aside to dry for at least 15 minutes.  (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
2. Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.  Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil.  Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
3. Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.

Ina Garten's Pasta alla Vecchia Bettola

PREP TIME-30 minutes
COOK TIME-2 hours 10 minutes
SERVES-4 to 5, with leftover sauce

Video of Recipe

Ingredients

• 1/4 cup good olive oil
• 2 1/2 cups chopped Spanish onion (1 large)
• 1 tablespoon minced garlic (3 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 cup vodka
• 2 28-ounce cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 1 pound penne rigate or other short pasta shape (Note: Original recipe called for 12 ounces, but this pasta makes plenty of sauce, so go ahead and cook the whole box)
• 2 tablespoons chopped fresh oregano, plus extra for serving
• 1 cup heavy cream (or less, to taste)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. Heat oven to 375° F.
2. Heat the olive oil in a large (12-inch) ovenproof sauté pan—the pan should have a tight-fitting lid (if you don't have one, use a Dutch oven)—over medium heat, uncovered. Add the onions and garlic and cook for about 5 minutes until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. (Editor's note: Save the tomato juice for Bloody Marys or in the freezer for other sauces, or leave it in—it won't hurt this sauce, it will only take longer to cook down.) Add 2 teaspoons salt and 1/2 teaspoon of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4. Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and return to the pot.
5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6. Reheat the sauce, add 1 tablespoon fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Add the sauce to the pasta, reserving any excess, and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. Save any extra sauce for more pasta or vodka pizza with fresh mozzarella.

Amara Montenegro - Full Monte

Ingredients

• 2 oz Amaro Montenegro
• 1 oz Knob Creek rye whiskey
• 1 dash Angostura bitters
• 1 Orange peel
• Garnish: Luxardo maraschino cherry
• Steps
• Add the amaro, whiskey and bitters into a mixing glass with ice and stir until well-chilled.

Directions

1. Strain into a rocks glass over fresh ice.
2. Express the oil from the orange peel over top.
3. Garnish with a Luxardo maraschino cherry.

Campari Radler

INGREDIENTS
Serving: 1

• 1 ounce Campari
• 1/4 ounce lemon juice
• Schöfferhofer Radler
• Garnish: quarter wheel of grapefruit or orange

DIRECTIONS

1. Add the Campari and lemon juice to a chilled pint glass, and top with beer.
2. garnish with a quarter wheel or grapefruit or orange.

Woven Lasagna with Prosciutto and Fresh Spinach Sauce

Article

Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to weaving together this show-stopping dish.

To ensure that the pasta dough yields two long, even sheets, this recipe makes a bit of extra dough to allow for generous trimming. Reroll the scraps and cut into enough fresh noodles for a light meal for two. The lasagna needs to set up in the refrigerator for at least six hours and up to a day; the assembled lasagna may be frozen and thawed in the fridge before slicing and roasting. The spinach may be blanched in the pasta water and the spinach sauce may be made up to a day ahead. Once the lasagna has chilled, it takes mere minutes to heat and serve this stunning, cover-worthy recipe, making it ideal for a dinner party. For a version without prosciutto, see Note.

Ingredients
PASTA SHEETS

• 2 1/2  cups 00 flour (such as Antimo Caputo Chef’s Flour Soft Wheat Flour Tipo “00”) or all-purpose flour (about 11 1/2 ounces), plus more for dusting 
• 2 large eggs 
• 3 large egg yolks 
• 1 to 2 tablespoons water 
• 1 tablespoon extra-virgin olive oil, plus more for greasing pans 
• Fine sea salt, for salting water

LASAGNA FILLING

• 6 ounces Parmigiano-Reggiano cheese, broken into large chunks (about 1 1/2 cups) 
• 1 pound high-quality whole-milk ricotta cheese (such as Galbani) (about 2 cups) 
• 6 ounces thinly sliced prosciutto, finely chopped (about 1 1/4 cups) 
• 2 tablespoons heavy cream 
• 2 teaspoons finely chopped fresh rosemary 
• Fine sea salt, to taste

SPINACH SAUCE

• 5 ounces fresh baby spinach (about 5 cups) 
• 1/2 cup water, plus more 
• 1 tablespoon extra-virgin olive oil 
• 1/2 teaspoon fine sea salt, plus more for salting water

ADDITIONAL INGREDIENTS

• 2 tablespoons extra-virgin olive oil

How to Make It
Step 1    Make the pasta sheets
Process flour, eggs, egg yolks, 1 tablespoon water, and oil in a food processor until mixture is evenly moistened, resembles couscous, and sticks together when pinched, adding remaining 1 tablespoon of water if needed to moisten dough, about 20 seconds. Turn dough out onto a clean work surface. Shape into a ball, and knead until smooth, about 3 minutes. Wrap dough tightly in plastic wrap. Let stand at room temperature at least 1 hours and 30 minutes or up to 4 hours.

Step 2   
Set rollers of a pasta machine on widest setting. Unwrap dough, and cut in half. Rewrap one dough half. Use a rolling pin or your hands, flatten unwrapped dough portion to 1/3-inch thickness. Roll dough through pasta machine, flouring dough as needed to prevent sticking. Fold dough in half crosswise; reroll through pasta machine. Continue folding dough in half crosswise and rerolling until it is as wide as the pasta rollers (5 to 6 inches), 1 or 2 times. Trim dough as needed to create straight sides. Once width is reached, run dough sheet through widest setting once more to ensure even thickness of dough. Reduce width of rollers one setting, and roll dough through rollers. Measure dough length, and trim to 32 inches, reserving scraps. Continue rerolling dough (do not refold) through pasta machine, reducing width of rollers one setting at a time and trimming to 32 inches between settings, until dough is the thickness of 3 pieces of paper and dough sheet weighs approximately 6 ounces. Trim pasta sheet into a 32- x 5-inch rectangle. Cover pasta sheet and scraps with plastic wrap or a towel. Repeat process with remaining dough half to form 2 (32- x 5-inch) sheets of pasta and about 6 ounces of dough scraps.

Step 3   
Bring a large pot of water to boil, and salt it. Add 1 pasta sheet to boiling water; cook 1 minute. Using a spider and tongs, gently transfer pasta to a baking sheet generously coated with oil. Coat pasta generously all over with oil to prevent sticking; fold in half crosswise. Repeat process using remaining pasta sheet. Set aside.

Step 4    Make the lasagna filling
Process Parmigiano-Reggiano chunks in a food processor until finely ground into small crumbles, about 30 seconds. Transfer half of the cheese (about 3/4 cup) to a bowl, and reserve for finishing lasagna. Add ricotta, prosciutto, cream, and rosemary to food processor; pulse until well combined and prosciutto is very finely chopped, about 10 pulses. Season with salt to taste. Transfer filling to a large piping bag with a 3/4-inch hole snipped in the tip.

Step
Step 5    Assemble the lasagna
Coat a 9- x 5-inch loaf pan with oil. Unfold pasta sheets, and arrange them parallel, overlapping them to create a 9-inch-wide layer of pasta. Line the bottom and two long sides of the loaf pan with the pasta, allowing a 5-inch overhang on one side and the remaining long ends on the other.

Step 6   
Pipe a 1 1/4-inch-thick line of filling along the long pan side with the long ends of the pasta. Pipe a second line of filling parallel to the first, leaving 1/2 inch space on each side of the second line. Carefully fold the long overhanging pasta sheets up and over filling; press the pasta down to hug sides of filling. (This creates 2 long pockets of filling.) Pipe 2 lines of filling in the “trenches” of the pasta. Fold the longer pasta sheets back up and over the filling; gently press down to smooth.

Step 7   
Repeat Step 7 once for a total of 4 layers of filling. Fold the 5-inch pasta overhang up and over to seal the lasagna. Trim pasta sheets along upper lip of loaf pan. Wrap loaf pan in plastic wrap, pressing plastic wrap directly onto lasagna surface. Chill until set, at least 6 hours or up to 24 hours.

Step 8    Make the spinach sauce
Bring a medium saucepan of water to a boil, and salt it. Add spinach; cook, stirring occasionally, until very tender, about 2 minutes. Using a spider, transfer spinach to a large bowl of ice water. Let cool 2 minutes. Drain and squeeze excess moisture from spinach. Transfer spinach to a blender; add 1/2 cup water. Process until smooth, about 30 seconds, adding up to an additional 1/3 cup water, 1 tablespoon at a time, as needed to thin sauce to consistency of heavy cream. Transfer mixture to a small saucepan. Stir in oil and salt. Keep warm over low, stirring often, until ready to use.

Step 9    Bake the lasagna
Preheat oven to 500°F. Run a small offset spatula around edges of lasagna to loosen from pan. Unmold lasagna, and invert onto a cutting board; cut crosswise into 6 (1 1/2-inch-wide) slices. Arrange lasagna slices, cut sides up, on a baking sheet lined with parchment paper, leaving at least 1 inch between slices. Brush tops and sides of slices evenly with oil. Sprinkle slices with reserved Parmigiano-Reggiano crumbles (about 2 tablespoons per slice). Bake in preheated oven until slices are heated through and edges are puffy and golden brown, 6 to 10 minutes.

Step 10   
Spoon 2 tablespoons spinach sauce onto each of 6 plates; tilt each plate in a circular motion to spread sauce in a thin, even layer. (Reserve remaining sauce for another use.) Place 1 lasagna slice on each plate. Serve immediately.

 Make Ahead
Dough can be chilled overnight before rolling. Let stand at room temperature 1 hour before rolling. Lasagna can be assembled up to 24 hours in advance. The spinach sauce can be made up to 1 day in advance and reheated, adding a splash of water to thin if needed. To freeze, follow steps 1 through 8 as directed. Run a small offset spatula around edges of the lasagna to loosen from pan. Unmold lasagna, wrap tightly in plastic wrap, and cover with aluminum foil. Freeze lasagna up to 3 weeks. To thaw, transfer lasagna to the fridge for 24 hours. Unwrap and proceed with step 9, disregarding unmolding instructions.
 Notes
Prosciutto may be substituted with 1 cup of mushroom duxelles. To make duxelles, finely chop 1 lb. fresh mushrooms and saute in ¼ cup butter, stirring often, until mushrooms are cooked and all their liquid has evaporated, about 10 minutes. Season generously with salt and pepper, and let cool before adding to filling.

Cast-Iron Pizza with Fennel and Sausage

2 servings
Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
APRIL 2018

INGREDIENTS

• 12 oz. store-bought pizza dough, room temperature
• 5 Tbsp. extra-virgin olive oil, divided
• 8 oz. sweet Italian sausage, casings removed
• Kosher salt
• ⅓ cup prepared marinara
• ¾ cup coarsely grated low-moisture mozzarella
• ½ small fennel bulb, very thinly sliced
• 3 garlic cloves, very thinly sliced
• Crushed red pepper flakes and torn basil leaves (for serving)

RECIPE PREPARATION

1. Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
2. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.
3. Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.
4. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

Weeknight Orzo Paella

SERVES-4

PREP TIME: -5 minutes

COOKING TIME:25 minutes

INGREDIENTS

• 1 tablespoon olive oil
• 8 ounces cooked hot or sweet Italian chicken sausage, cut into 1/4-inch-thick rounds
• 4 cloves garlic, minced
• 1 1/2 cups dried orzo pasta (10 ounces)
• 2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 ounces uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

1. Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.
2. Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices, paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper.
3. Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve.

RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Per serving, based on 4 servings. (% daily value)
Calories-516
Fat-15.4 g (23.6%)
Saturated-3.3 g (16.4%)
Carbs-63.9 g (21.3%)
Fiber-5.6 g (22.4%)
Sugars-5.9 g
Protein-30.2 g (60.4%)
Sodium-1006.8 mg (41.9%)

Rosita

Ingredients

• 1.5oz Tequila
• 1oz Campari
• 1/2 oz dry vermouth
• 1/2 oz sweet vermouth
• Dash of bitters
• Orange or Lemon peel for garnish

Directions

1. In a mixing glass, combine the tequila, vermouths, Campari and bitters. Fill two-thirds of the mixing glass with ice and stir well. 
2. Strain into a chilled 
martini glass or OLD Fashioned glass with Ice

5-Ingredient Spinach Risotto

SERVES- 4

PREP TIME:10 minutes

COOKING TIME:30 minutes

INGREDIENTS

• 5 cups vegetable or chicken broth
• 1 medium yellow onion
• 3 ounces Parmesan cheese, finely grated (about 3/4 cup), plus more for garnish
• 1 (10-ounce) package frozen spinach
• 3 tablespoons olive oil, divided
• 1 1/2 cups arborio, sushi, or short-grain brown rice
• Kosher salt
• Freshly ground black pepper
• 1/2 cup dry white wine (optional)

INSTRUCTIONS

1. Place 5 cups broth in a medium saucepan over low heat and keep it at a very low simmer. While it is heating, finely chop 1 yellow onion. Finely grate 3 ounces Parmesan cheese (about 3/4 cup). If not using chopped spinach, break up 1 (10-ounce) package frozen spinach into small pieces.
2. Heat 2 tablespoons oil of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups rice and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Season with kosher salt and black pepper. Add 1/2 cup dry white wine if using and cook until reduced by half, about 3 minutes.
3. Add the broth a 1/2 cup at a time, stirring frequently. Wait until the broth has been almost completely absorbed by the rice before adding the next 1/2 cup. Cook until the rice is al dente and the broth is creamy, 16 to 18 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. Stir in the spinach and cook over low heat until warmed through, about 1 minute.
4. Remove from the heat. Stir in the Parmesan and remaining 1 tablespoon olive oil. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with more grated Parmesan.

RECIPE NOTES
Add-ins: If you're looking to add some heft in the form of protein, stir in a can of rinsed and drained chickpeas or a few cups of shredded cooked chicken at the end of cooking.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Per serving, based on 4 servings. (% daily value)

• Calories486
• Fat16.0 g (24.6%)
• Saturated2.8 g (14.1%)
• Carbs70.9 g (23.6%)
• Fiber4.8 g (19.3%)
• Sugars6.2 g
• Protein15.4 g (30.8%)
• Sodium1119.0 mg (46.6%)