more veggies, please!

I served this without sparkling wine because I drink out of old candle holders since I don't own coupes. It was awesome. 5 min – serves 2 Honey syrup: 1/4 cup clover honey 2 tablespoon hot water in a small jar Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey. 6 tablespoons gin 3 tablespoons fresh lime juice 2 tablespoons Aperol or Capelletti 1 tablespoon honey syrup 2 dashes of Angostura bitters Ice Champagne or sparkling wine Lime wheel for garnish Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel.  from bo...

When it’s too cold to go outside, but you still want bar snacks. 50 minutes - yields about 4 cups 1 pound raw unsalted nuts of your choice (mixture of walnuts, pecans, almonds and pistachios) 2 tablespoons unsalted butter, melted ⅓ cup packed light-brown sugar 3 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1. Heat the oven to 350°F. 2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside). 3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.) from the New York Times T Magazine, but re...

What to do when you have too many containers of ricotta in your fridge? Maybe you’ve been making ricotta, honey, and cracked pepper toasts for a week. Maybe you wake up hungry on a cold winter morning and just want to stay in and watch the Podemos rally in Madrid. Here’s a recipe for fluffy, revolutionary ricotta pancakes. 40 minutes – serves 4 2/3 cups (3 1/3 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) whole-milk ricotta cheese 2 large eggs, separated, plus 2 large whites 1/3 cup whole milk 1 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/4 cup (1 3/4 ounces) sugar 1-2 teaspoons vegetable oil 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven. Whisk flour, baking soda, and salt together in medium bowl and make well in cent...

A great snow day recipe! These will be gone in minutes. 40 minutes – serves 2 to 3, makes 12 pancakes 1 pound (about 2 medium) zucchini 1/2 large yellow onion, sliced thinly 1 1/2 teaspoons coarse or Kosher salt, plus extra to taste 1 large egg, lightly beaten Freshly ground black pepper 1/2 cup all-purpose flour 1/2 teaspoon baking powder Olive oil 1. Preheat oven to 200 degrees F. Have a baking sheet ready. 2. Trim ends off zucchini and shred in food processor. 3. Toss zucchini with 1 teaspoon salt and let sit for 10 minutes in a colander. Squeeze out the liquid by pressing shredded zucchini against the sides of the colander with a wooden spoon, and then squeeze out small handfuls at a time, transferring wrung-out handfuls to a medium metal bowl. 4. Add ½ teaspoon salt. Stir in onion slices, egg, and some freshly cracked black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter. 5. I...

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit