Chef Johnathan Jeronimo says the primary purpose of this cocktail is to up the brightness mezcal has to offer while adding flavors that mate with its rich smokiness. “Ilegal Mezcal gets a spicy friend with the poblano chile liqueur, plus basil and yellow chartreuse for an herbaceous aspect,” he says. “That all gets refreshed with the cooling cucumber and lime juice.”
Bacon needs no introduction. Known and beloved (sometimes even by vegetarians) it is a perfect marriage of flavors; salty and sweet, fatty and crunchy and full of savor. Yet, dare I say, if you have not made bacon at home, you have not truly tasted bacon in all its glory.
This recipe sounds fancy and tastes fancy too, yet there is nothing complicated about this dish. It’s just quality ingredients and an easy infusion technique that elevates these greens and highlights their natural, complex texture.
These dishes are crunchy, they’re crispy and they can be started from scratch around 5pm and be hot on your dinner table for a late supper.
My skillet pizza trick is to let the dough rise for two extra hours in the oiled skillet. This allows it to get big and billowy, and we don’t lose any of that magic by transferring it to the skillet since it’s already there!
Start with one of these fall pizza recipes, full of seasonal flavors like maple roasted winter squash, then let your imagination run wild.
With these pizzas, we don’t leave a crusty border. We load on the toppings all the way to the edge because who wants to waste valuable pizza real estate in 2020?
To make it a smothered burrito, like in the photo, you will need another 2 cups of diced green chiles, 2 cups of red chile sauce and 1 cup of cheese…
If you are able to get a great red chile such as Chimayo red, I recommend keeping it very simple to start, and letting the pure flavor of the chile shine.
Chef Michelle Estigoy developed this recipe after general manager Sarah Kabat-Marcy raved about something similar she tried at Boulenc pizzeria in Oaxaca. Estigoy says she puts this addictive sauce on everything from sandwiches to soups, but that it is especially delicious on mushroom tacos.
Fall is prime time for gathering acorns, if you’re so inclined to try your hand at making acorn flour for use in baked items.
The thing that’s always bothered me about pumpkin pie is the absence of a true pumpkin flavor. The spices that characterize the pie—nutmeg, cinnamon, allspice and ginger—are so overpowering that one can scarcely taste the pumpkin at all. This pumpkin cheesecake foregoes any spices at all, allowing the true heroes of the dessert— the pumpkin, maple and walnuts—to stand on their own. An extra thick walnut and graham cracker crust and a maple walnut topping ensure that each piece of cheesecake delivers a distinct walnut crunch.