This luxurious, velvety drink is just the thing to sip on a cool night — and using a slow cooker makes it especially easy to pull together. Heat the cream and butter first, slowly so that the mixture doesn't break. Then whisk in dark brown sugar, followed by spiced rum, salt, and a Moroccan spice mix. The end result is a richly flavored batch of drinks perfect for entertaining. You can either serve the Buttered Rum right away, or keep it in the slow cooker on WARM, covered, for a few hours.
This quick, simple dip from chef Stephanie Izard is light and perfect for summer entertaining. The tahini, soy sauce, and harissa add complexity, and yogurt makes it nice and creamy. Serve the lightly seasoned dip as a snack with vegetables or with kebobs; as a marinade for grilled meats; or as a spread for wraps and sandwiches.
Grassy, sweet lamb gets a flavor boost from a warm Moroccan spice mix in this recipe for Lamb Sausage Kefta. Chilling the sausage before cooking helps it hold its shape. As well, the meat stays tender and juicy, and gets nice and browned in the skillet. If you'd like, you can substitute pork in for lamb; the lamb sausage mixture can also be used to make meatballs or burger patties. Serve the kefta with a tzatziki-style dip.
Shrimp toast has become a staple in American Chinese restaurants, and is a fun snack to make at home. Here, 2011 F&W Best New Chef Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; and Shaoxing rice wine, and spreads it on white bread. When it fries, the mousse will puff and become a reddish-brown color. Izard keeps some of the shrimp in larger pieces to add textural interest to each bite; they also let you see when the shrimp toast is fully cooked (look for the pieces to be opaque). Both the shrimp mousse and the Aïoli served with the finished Shrimp Toasts can be made a few hours in advance and refrigerated until you are ready to fry.
This creamy, smooth dip from chef Stephanie Izard creates layers of flavor with a short ingredient list. Roasting the garlic mellows its sharpness — together with the tahini, it brings a subtly sweet and nutty taste to the dish. Tamari provides umami, and fresh lemon juice adds brightness and acidity. After everything is combined in a food processor, a generous sprinkle of This Little Goat Chili Crunch finishes the dip off. Make it the next time you're entertaining, or for your next snack dinner.
The Pisco Sour originated in Lima, Peru, but the version we know today, with a frothy egg white topping, was created in the U.S. Pisco is a brandy-like alcohol distilled by grapes, used in this drink along with bright, tart lime juice and sweet simple syrup. The whipped egg whites dotted with bitters on top make the texture of this drink especially silky; use a pasteurized egg here to avoid any sort of bacteria from consuming a raw egg white. Keep the extra Simple Syrup on hand to mix in other cocktails.
At Cabra in Chicago, 2011 BNC alum Stephanie Izard channels her love of Peruvian cusine to deliver inspired takes on traditional ceviche and tiradito. At the restaurant, Izard dresses raw sushi-grade tuna steak with a creamy Kewpie mayonnaise-laced sauce, thinned with lime and orange juices, and studded with spicy serrano chiles. For a twist, try giving the tuna a quick sear in a screaming hot skillet to add another layer of complexity to the dish
These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.
Chef Stephanie Izard is hooked on these plump, chewy silver needle noodles that she discovered in China while researching for her Chicago restaurant Duck Duck Goat. Here, she makes a spicy, squash soup with shrimp stock and sambal and stirs in the noodles right before serving. If you would like to make this soup vegetarian, feel free to swap vegetable broth for the shrimp stock. Slideshow: More Noodle Recipes