Ingredients

• 1 recipe pho broth (about 2 1/2 quarts)
• 3/4 pound rice noodles, preferably wide ones
• 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
• 2 cups edamame (can use frozen, thawed)
• 6 ounces tofu, cut in matchsticks
• 1/2 cup Asian or purple basil leaves, or Italian basil, slivered
• 4 scallions, chopped, or 1/4 cup chopped chives
• 1 cup chopped cilantro (optional)
• Several sprigs fresh mint
• 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)
• 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)
• 2 to 3 limes, cut in wedges

Preparation

1. Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.

Serves 6

Martha Rose Shulman, New York Times

Ingredients

• 1 1/2 oz. bourbon
• 1/2 oz. St. Germain
• 1 oz. juice [good: cranberry cocktail, better: Simply Grapefruit, worse: 100% cranberry]
• 1 egg white
• 1 splash fresh lemon juice

Preparation

Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.

David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013

Ingredients

• 1 lg. butternut squash (or 4 medium sweet potatoes)
• 1 tbsp. flaked almonds
• 2 tbsp. oil
• 2 medium onions, chopped
• 1 tsp. garlic powder
• 3 slices ginger, or 1/2-1 tsp. dried ginger
• 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. mustard seeds
• 1/2 tsp. turmeric
• 3/4 c. coconut milk (about half of a standard 14.5 oz can)
• 1-1.5 c. baby spinach, roughly chopped
• 2 tbsp. cilantro, chopped

Preparation

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the garlic, ginger, chili, coriander, cumin, mustard seeds, and turmeric. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds.

Penzey’s Spices

Ingredients

• 1 c. Nutella (which does contain milk)
• 1/2 tbsp. baking soda
• 1 c. flour
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/4 c. applesauce
• 1 tsp. vanilla

Preparation

Combine the sugars, applesauce, vanilla and Nutella in a bowl. Mix until smooth. Add the flour and baking soda and mix until combined. The dough should be sticky and easy to remove from the bowl. Wrap in plastic wrap and refrigerate for an hour and a half.

Preheat the oven to 350.

Roll into tbsp-sized balls, and place on a baking sheet. Sprinkle (or roll) each cookie in a small bit of sea salt, kosher salt, or fleur de sel. Bake for about 10 minutes until the cookies are puffed and crinkled (they will look under-done, this is normal). Remove from oven and cool for about 5 minutes on a baking sheet and about 5 minutes on a rack.

Emma, Mama Ozzy’s Table

Ingredients

• 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
• salt
• pepper
• 1/2 tsp. dried tarragon
• zest of one tangerine
• dash Worcestershire sauce
• 2 tbsp. bourbon (optional)
• corn starch
• 1 tbsp. butter

Preparation

Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock). Reduce volume to around 1 cup. Thicken with corn starch, adding butter to finish.

Dad

Ingredients

• grouse
• 1 tbsp. butter
• 2 tbsp. olive oil
• salt
• pepper

For the caper sauce:

• 1/4 c. vermouth or dry white wine
• 2 tbsp. capers, roughly chopped
• 1 tbsp. butter

For the brandy sauce:

• 1/4 c. brandy or sherry
• 1 shallot, minced
• 2 oz. mushrooms, minced
• 1 tbsp. butter

Preparation

Fillet off the breasts and legs of the grouse, making sure to separate the breast tender and remove its tendon. Sautee in the butter and olive oil, being careful not to overcook. For either sauce, add the requisite ingredients and cook to reduce the alcohol and blend flavors. Return grouse to sauce and serve.

Dad

Ingredients

• 2 1/2 c. rolled oats
• 1/2 c. brown sugar
• 1/2 tbsp. cinnamon
• 1 tsp. baking powder
• pinch salt
• 1/3 c. dried fruit [CP: add 1/4 c. nuts to this?]
• 1 c. milk
• 1/2 c. greek yogurt
• 1 egg
• 1 tsp. vanilla
• 1 tbsp. butter (plus extra for buttering)

Preparation

Preheat oven to 350. Mix first 6 (dry) ingredients in bowl. Mix next 4 (wet) ingredients in another bowl. Mix together wet and dry. Butter an 8x8" glass dish, and pour into dish. Dot with the 1 tbsp. of butter. Bake for 30 minutes.

Liana Krissoff, via Hannah, via Facebook

Ingredients

• 2 oz. Islay scotch
• 3/4 tsp. Fernet Branca
• 1/2 tsp. brown sugar simple syrup
• 2 dashes bitters

Preparation

Shake over ice, strain into small cocktail or scotch glass.

Mark Allen, Red Feather Lounge, Boise, ID, via Imbibe Magazine

Ingredients

• 1.5 oz. Cointreau
• 1 oz. Fernet Branca
• .75 oz. Fresh Lime Juice

Preparation

Shaken, strained over ice in a rocks glass. Garnished with an orange twist.

Kyle Ford, via San Francisco Cocktail Week

Ingredients

• 2 1/4 oz. dark rum
• 1/2 oz dry sherry
• 1/2 oz. berry shrub
• 3 dashes bitters
• lemon twist

Preparation

Stir ingredients with ice, garnish with twist.

Jamie Boudreau, spiritsandcocktails.com