Dark brown sugar and a dollop of whipped cream give this warm drink a deep, rich flavor.
- In a small bowl, stir the sugar, oil, zest, vanilla, and allspice until combined.
- Bring a kettle of water to a boil; you’ll need ½ cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with ½ cup boiling water and ¼ cup rum. Stir a generous tablespoon of the spiced oil into each mug until melted. Garnish with a small dollop of whipped cream.
Parsnips add a little sweet and earthy spice to mashed potatoes.
- Put the potatoes and parsnips in a 6- to 8-quart pot, cover by about 3 inches with cold water, add 1 Tbs. salt, bring to a boil, and cook until the potatoes are easily pierced with a fork, about 20 minutes after the water begins to boil.
- Drain the potatoes and parsnips, put them back into the pot with the oil, and coarsely mash with a potato masher. Fold in the broth, crème fraîche, nutmeg, 2 tsp. salt, and ¼ tsp. pepper. (If you prefer a smoother texture, whip with a hand mixer on medium-high until light and fluffy, about 1 minute.)
- Season to taste with salt and pepper.
TIP: To add a burst of flavor to this mashed potato, serve with your favorite Filippo Berio Pesto!
- In a food processor, combine the mayonnaise, mustard, tomato paste, horseradish, capers, lemon juice, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions and parsley; pulse briefly to combine. Chill.
- In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon quarters, garlic, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Remove the shrimp and place in a large bowl. Cover with ice. Add the remaining salt. When the shrimp are well chilled, drain.
- Serve the shrimp with the rèmoulade sauce and lemon.
Tip: The shrimp’s fresh, briny flavor meet a delicious topping in this Cajun-inspired starter.
This vibrant green medium-hot dipping sauce is also great with chips or as a topping for meats.
- In a food processor, pulse all the aji ingredients until they’re finely minced. Transfer to a serving bowl. Serve with the vegetables.
Creamy, fruity, and refreshing. The basil garnish pairs perfectly with the hint of olive oil. This recipe contains raw egg; if that’s a concern, use pasteurized.
- Pit and coarsely chop two of the peaches and place in the jar of a blender. Pit the remaining peach and cut into 8 wedges; set aside.
- Add the egg white, honey, olive oil, and lemon juice to the blender and purèe. Transfer the mixture to a serving pitcher and gently stir in the sparkling water. Pour into ice-filled glasses, garnish with lemon slices and basil sprigs, and serve.
- Preheat grill to medium-high heat; grease grate well.
- Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
- In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
- Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
- Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.
Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.
This slightly tangy balsamic side is a perfect accompaniment to the steak.
- In a small bowl, whisk the olive oil, vinegar, garlic, oregano, marjoram, salt and pepper.
- In 9x 13-inch baking dish, toss the vegetables; drizzle with the olive oil marinade. Toss to coat; cover and marinate for 2 hours or overnight, turning the vegetables occasionally.
- Prepare a medium-high gas or charcoal grill fire. Transfer the vegetables to a grill pan, reserving leftover marinade. Grill the vegetables, turning occasionally and brushing frequently with the reserved marinade, for 12 minutes or until tender.
Here’s a red, white, blue, and gold drink worth celebrating. Olive oil drizzled on top gives it shimmer and adds a delightfully savory note.
- Divide the framboise among serving glasses. Fill glasses with ice, then add the vodka and tonic water. Drizzle the olive oil on top, garnish with the berries, and serve.
*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.
The versatile and delicious topping for this pizza is a sautéed shortcut version of ratatouille, which is sometimes called ciambotto in Italy. It cooks in only 15 minutes and is so flavorful and has such a great melting texture that no sauce is needed for the pizza.
- Put a baking stone on the lowest rack in your oven. (Move the top rack up or out of the oven for easiest maneuvering). Heat the oven to 500 degrees F.
- In a large (12-inch) nonstick skillet, heat 3 Tbs. of the olive oil over medium heat. Add the eggplant, peppers, and 1/4 tsp. salt, and turn the heat to medium high. Cook, stirring occasionally at first and more frequently as the vegetables begin to brown, until the vegetables are softened and all of them have some browning (some will be very brown), 10 minutes. Reduce the heat to medium and add the cherry tomatoes, the remaining Tbs. of olive oil, and 1/4 tsp. salt. Cook, stirring and scraping the pan occasionally, until the tomatoes have started to collapse (some will brown) and the mixture is well-integrated, 5 minutes. Remove the pan from the heat and drizzle with the balsamic glaze or syrup, if using. Season to taste with salt. Transfer the mixture to a plate or tray and divide it loosely into thirds.
- Combine the oil and garlic in a small bowl and stir to combine.
- Arrange the garlic oil, topping, cheeses, and salt near your work area.
- Sprinkle a pizza peel or the back of a large cookie sheet with cornmeal. Lightly flour your work surface, your hands, and a rolling pin. Gently press one dough ball out with your fingers and hands until it forms a flat cake on your work surface. Using the rolling pin, roll the dough out to an 8-inch circle. If the dough is bouncy, let it rest between rolls.
- Transfer the rolled dough to the pizza peel or baking sheet.
- Spoon about 1 scant Tbs. of the seasoned oil (including the garlic) onto the dough and brush or use the back of a spoon to spread it all over the dough, leaving a 3/4-inch border around the edge. Spoon one portion (a third) of the topping on the pizza and nestle 6 to 9 pieces of the mozzarella in it. Sprinkle with a few teaspoons of Parmigiano-Reggiano and drizzle with a bit more of the garlic oil. Sprinkle with a pinch of salt.
- Transfer the pizza to the oven and cook until the crust is golden brown around the edges and crisp and golden on the bottom (check with tongs), 8 to 9 minutes. Use the peel (or tongs and a baking sheet) to transfer the pizza to a wooden cutting board. Top with a third of the fresh basil. Slice and serve.
- Repeat with the remaining dough and topping to make two more pizzas.
