Recipes By Jane Black
7 recipes found
Watermelon Cooler
Created by the New York bar expert Dale DeGroff, this is the ultimate wine cooler. It's refreshing and, contrary to what you might think, only lightly sweet, which also makes it ideal on a hot summer afternoon.
Sunny Day Real Estate Cocktail
The Los Angeles mixologist Alex Day is a fan of the band Sunny Day Real Estate and named this summery drink after them. The cocktail combines the classic aperitifs vermouth and Aperol with a bright raspberry syrup for a balanced (and gorgeously pink-colored) cooler.
Aquafaba Meringues
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
Gochujang BBQ Ribs With Peanuts and Scallions
The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn’s mop sauce, a homage to the Dixie Sweet sauce at Martin’s Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.
Stardust Cocktail
The mixologist Chantal Tseng created this variation of a kir royale for a literary cocktail evening in tribute to Neil Gaiman’s novel "Stardust." The subtle addition of bergamot, found in Earl Grey tea, freshens up an old standard.
Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
D.I.Y. Vegan Mayonnaise
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.