Recipes By Nikita Richardson
2 recipes found
Pickle Brine Margarita
Ever felt as if your margarita was missing something? Take some inspiration from Heather Rush, a co-owner and bartender at Pine Box Rock Shop, who adds pickle brine for a salty-sweet combination that’s hard to resist and delightfully umami-forward. (The bar, based in a former coffin factory in Bushwick, Brooklyn, keeps the brine on hand for another local classic: the pickleback, a shot of whiskey chased with a shot of brine.) There are plenty of ways to customize your pickle brine margarita, including a dash of habanero hot sauce or by substituting mezcal for tequila, but stick with brine from classic dill pickles, as bread and butter pickles lean too sweet. Just go easy on the salt rim; this cocktail is plenty salty on its own. For those interested in making a batch of pickle brine margaritas, see Tip.
Tardivo Salad With Pistachio and Citrus
When it comes to wintertime eating, you can count on two things: chicories in abundance and the best citrus of the year. At the cozy Manhattan restaurant Raf’s, executive chef Mary Attea makes the most of both with this tardivo salad, which delivers the style and ingenuity of a restaurant-level dish to any home cook. Tardivo is a top choice for its delicate flavor and dazzling appearance, but endive is a suitable substitute, playing equally well with the fragrant schmear of puréed Sicilian pistachios. The creamy purée acts as the foundation for a bright combination of supremed citrus, sharp fennel and thinly sliced red onion. The dish is mellowed out with good-quality Italian olive oil and fresh lemon juice, and topped with salty slivers of ricotta salata. Serve as an impressive starter at your next dinner party or impress yourself on a weeknight. Either way, you’ve got a hit on your hands.