The best part about being home in Chicago is getting to cook a meal for people I love. Basil pesto and corn get me nostalgic for Chicago summers, so Mom helped me whip up this dish with her pesto recipe.
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This wine cocktail sounds way fancier than it is. This is what I make for friends when it’s warm and sunny. I’d like to think it’s the perfect beverage for afternoon consumption (aka day-drinking). It’s low-alcohol, floral, and not too sweet. If you’re looking to sip something a little stronger, just omit the sparking water.
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I’ve cooked 1000s of scallops over the years, (not an exaggeration!) starting as a line cook in a busy French restaurant in Chicago years go. Scallops are a crowd-pleaser, the perfect seafood for a decadent special-occasion dinner.
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For this recipe I use Bombay Sapphire gin, mainly because I’ll stick with the devil I know. I love the juniper berry notes in gin, and while I’d love to know more about the spirit, sadly I’m the only gin drinker in my house, so a collection seems useless. That being said…Friends, send me your gin recommendations.
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These sautéed mushrooms get an extra punch of briny flavor from a few spoons of pickle juice. Don’t knock it until you try it.
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We’ve been making this versatile sauce at home for years. It’s somewhere between a smooth chimichurri and a pistou (a French pesto without pine nuts or cheese).
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