This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.