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Dirty Martini Salad Dressing
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, a dressing made in homage to her favorite drink; shaken, not stirred.
Grilled Romaine With Tomato Vinaigrette
Lettuce probably isn’t the first vegetable you might consider tossing on the grill, but I think it should be. Grilling a sturdy head of lettuce like romaine transforms it, giving it charred, frilly edges while still keeping the bulk of the matter crisp and juicy. When halved lengthwise, the heads reveal layers of nooks and crannies for dressing to nestle. I like opting for a vinaigrette with a bit of texture.
Wisconsin Old Fashioned
This may not resemble the Old Fashioned you're used to, but they do things a little differently in Wisconsin. This is a variation that stems back to the late 1800s, when German immigrants living in the Cheesehead State gravitated towards brandy over whiskey as a base spirit in their cocktails. It’s common in bars and supper clubs across Wisconsin, and bartenders tend to be a little loose with their pours—often free-pouring or letting the jigger overflow. If you want to channel that spirit, feel free to go a little over the standard 2 ounces, adding up to 2.5 ounces of spirit. The traditional brandy of choice for this drink is the California made Korbel, the domestic option that would have been available at the time of its inception. That said, this is going to be just as if not more delicious with another brandy, or secretly a nice cognac.
Genovese Pesto by Jacob Siwak
This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle.
Marcella Hazan s Fettuccine col Sugo di Tonno con Aglio e Panna
From Marcella's Italian Kitchen| New Window: "Canned tuna is a familiar ingredient in pasta sauces. Although I was once very fond of it, there was a harshness to the taste of tuna sauces, both other cooks' and my own, that began to trouble me. It took a long while, as my dissatisfaction grew, for me to identify its cause. At last I knew: Cooking altered tuna's taste. I looked for other ways to make a sauce that did not require cooking the tuna. The one that pleased me most is derived from the buttery sauce described [elsewhere in Marcella's Italian Kitchen]...I added garlic, egg, parsley, cream, and Parmesan, mixing everything by hand rather than in a processor to obtain a grainier, more interesting texture."
Sauteed Fiddlehead Fern
The very first crop of fiddleheads can make you forget all about the long, hard winter you may have just had. Here is a simple recipe to enjoy them. I like to use butter or olive oil lightly to accent and highlight the fiddlehead flavor. I do not prefer a neutral oil here, but feel free to make that switch. If there are ever any leftovers, I simply add a splash of blood orange or champagne vinegar and chill them as instant pickles. With such a short season, these become dinner for a few special weeks. And yes, you could pickle them to extend the season, but they are low acid. Pressure cooking is recommended for safety. Don't bother to freeze them: simply enjoy them fresh instead.
Sauteed Enoki Mushrooms
The simplicity of this recipe makes it a great snack or light lunch, but can also serve as an appetizer or side dish to a larger meal.
Grilled Cod Fillets
Grilled Cod Fillets are tender, flaky white fish cooked over high heat for a smoky, slightly charred flavor. Simply seasoned with salt, pepper, and lemon, they make a light, healthy, and versatile main dish perfect for any season.
Microwave sausage and bean stew with crusty bread
Perfect for a hungry family, this generous one-pot casserole is not only economical but also very filling. If you have never thought of cooking sausages in the microwave before, give it a go. They won’t brown but it’s quick and efficient with no messy frying pans to wash up.
Air fryer aubergine parmigiana
Get all the cheesy comforting flavour of a classic aubergine parmigiana in minutes by using an air fryer. Serve with crusty bread and a salad for a complete dinner.
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