Many of the best salads bring together a wide variety of ingredients, each with its own distinct textures and flavors. But sometimes it's fun to play with a single ingredient, using more than one technique to bring out different qualities in it. Such is the case in this shredded Brussels sprout salad, in which half the sprouts are shredded and left raw and the other half tossed with salt until soft and wilted. Together, they're much greater than the sum of their parts. WHY IT WORKS Salt-wilting half the Brussels sprouts softens them for a more tender texture; leaving the other half raw helps the salad retain some of their original sturdy crispness. Toasting skin-on hazelnuts just until the skins take on a light wood-smoke aroma adds depth and complexity to the salad. Tangerine juice and zest lightly infuse the salad, adding plenty of wintry personality. SPECIAL EQUIPMENT: Mandoline slicer INGREDIENTS 1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided 2 teaspoons (8g) kosher salt, plus more to taste 1 tangerine (about 5 ounces; 150g) 1/2 medium shallot (about 3 ounces; 90g), minced 1 teaspoon (5ml) Dijon mustard 2 tablespoons (30ml) white wine vinegar 6 tablespoons (90ml) extra-virgin olive oil Freshly ground black pepper 3/4 cup (170g) skin-on hazelnuts 4 ounces (115g) fresh goat cheese, crumbled DIRECTIONS 1. In a medium mixing bowl, toss half the shredded Brussels sprouts with the 2 teaspoons salt. Knead and squeeze salted sprouts, softening them and releasing their liquid, about 2 minutes. Juice tangerine, reserving half of peel for zesting later, and add juice to salted sprouts. Toss to coat, cover, then transfer to the refrigerator for at least 15 minutes and up to 4 hours. 2. In a small bowl, combine shallot, Dijon, vinegar, and the finely grated zest of reserved tangerine peel. Whisk in olive oil, season with salt and pepper, then set aside. 3. In a small skillet, toast hazelnuts over medium-high heat, stirring and shaking pan constantly, until skins are just beginning to take on a light roasted, campfire smell (being careful not to burn them or darken them to the point of developing an unpleasant flavor), about 4 minutes. Let cool slightly. Transfer nuts to a zipper-lock bag, then gently crush under the weight of a heavy pan or skillet to form large broken chunks. 4. Remove salted sprouts from refrigerator. Knead and squeeze once more, then drain and squeeze well to remove any excess moisture. Transfer to a serving bowl. Toss with remaining shredded raw Brussels sprouts and toasted hazelnuts. Whisk dressing, then drizzle all over salad. (Add just enough dressing to lightly coat everything in the salad bowl; you may have a small amount left over.) Season with salt and pepper, then add crumbled goat cheese, toss gently to combine, and serve right away.
This apple brandy–based variation on the classic Negroni cocktail is spicy, rich, and bittersweet. It's as simple as could be to make, but the magic is in the proportions: It's not the standard equal-parts setup. Instead, you'll use two parts warming 100-proof apple brandy, along with one part Campari and one part sweet vermouth (I like Carpano Antica here), so that the brandy can cut the Campari's considerable sweetness. The recipe, created by Andrew Friedman of Liberty Bar in Seattle, originally appeared in Gary Regan's The Negroni: Drinking to La Dolce Vita, With Recipes & Lore. If you like Boulevardiers, this cocktail is a cold-weather essential. To make a big batch of it, multiply each ingredient by the number of drinks you'd like to make, and add about 25% of the total volume in water. (Use filtered if you don't love the flavor of your tap water.) For example, to make eight portions of the Mela d'Alba, add 16 ounces Laird's Bonded Apple Brandy, 8 ounces sweet vermouth, 8 ounces Campari, and 8 ounces water to a resealable jar or bottle. (You'll need a container that holds at least 40 ounces.) Refrigerate until ready to serve, then pour into individual ice-filled rocks glasses. NOTE Don't use Applejack here; you want the strong stuff, marked "bonded." INGREDIENTSES: 2 ounces (60ml) Laird's Bonded Apple Brandy (see note above) 1 ounce (30ml) sweet vermouth 1 ounce (30ml) Campari Lemon twist, for garnish DIRECTIONS 1. Add apple brandy, sweet vermouth, and Campari to an ice-filled Old Fashioned glass. Stir until well chilled, about 15 seconds. Express lemon oils over drink and add lemon twist. Serve immediately.
This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chilies. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken. It's like drinking deliciously inauthentic liquid enchiladas—what more could you want on a cold night? WHY IT WORKS Gently poaching the chicken just until it's done ensures tender, moist meat, while also adding flavor to the broth. Instead of a can of enchilada sauce, our recipe starts with real dried chilies, toasted in the microwave for more complex, robust flavor. Cream cheese gives the soup a rich texture and flavor. SPECIAL EQUIPMENT: Instant-read thermometer, blender NOTES: For an easier version, use 1 cup (250 milliliters) canned red enchilada sauce in place of the chilies and vinegar. You can use two fresh Hatch, Anaheim, or poblano peppers in place of the can of chopped green chilies. Roast the peppers in a foil-lined rimmed baking sheet under a broiler preheated to high, turning the chilies occasionally, until they're charred on all sides, about 10 minutes total. Wrap them tightly in foil and let them rest for 5 minutes. Peel the chilies, discard stems and seeds, and chop. INGREDIENTS 2 whole dried guajillo chilies, stems and seeds removed (see note above) 2 whole dried ancho chilies, stems and seeds removed (see note above) 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams) 4 ounces (100 grams) cream cheese 1 tablespoon (15 milliliters) distilled white vinegar (see note above) 1 tablespoon (15 milliliters) vegetable or canola oil 1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams) Kosher salt and freshly ground black pepper 3 medium cloves garlic, minced (about 1 tablespoon; 10 grams) 2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams) 1 (14-ounce; 400-milliliter) can diced tomatoes 1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note above) 1 (14.5-ounce; 400-gram) can black beans, drained and rinsed 1/2 pound (225 grams) grated pepper jack cheese 1 tablespoon (15 milliliters) fresh juice from 1 lime 1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving DIRECTIONS 1. Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through (an instant-read thermometer inserted into the center of the breast should register 155 to 160°F) and chilies are tender, about 15 minutes. 2. Remove chicken breast to a plate and set aside to cool. Transfer chilies to the jar of a blender and add 1 cup of stock. Blend, starting at lowest speed and gradually increasing to high speed, until chilies are completely puréed, about 2 minutes. Add cream cheese and blend until homogeneous, about 1 minute, adding more stock as necessary if the mixture is too thick. Whisk chili/cream cheese mixture back into remaining chicken stock. Whisk in vinegar and set aside. 3. When chicken is cool enough to handle, shred meat into bite-sized pieces using your fingers or two forks. Set aside. Discard skin and bones. 4. Heat oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. 5. Add corn and cook, stirring, until heated through, about 3 minutes. Add tomatoes, chopped green chilies, black beans, and stock/chili/cream cheese mixture. Bring to a simmer over medium heat, stirring frequently. Stir in pepper jack cheese, shredded chicken, and lime juice. Season to taste with more salt and pepper. Stir in cilantro. Serve immediately with diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese.
