Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
A quick and easy soup from chef Amanda Cohen that pops with flavors of tomato, rosemary and lemon. This soup was included her Cohen's The Key 3 segment on The Splendid Table.
Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.
To infuse smashed potatoes with savory chicken drippings, we butterfly a chicken and roast it on top of a bed of potatoes.
Once difficult to find in the United States, pomegranate molasses is now more readily available at specialty shops and supermarkets. Or you can make it at home with this simple recipe. Pomegranate molasses has many uses in traditional Mediterranean cuisine, but you'll find many new uses for it once you start experimenting with it: add a teaspoon of it to a vinaigrette, add a couple tablespoons to finish a lamb stew, use it as a glaze for chicken or other fowl like in this America's Test Kitchen recipe for Pomegranate-Glazed Roasted Quail.
Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
Ingredients
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
Don't worry Globetrotter fans, you're unlikely to ever have to endure another Generals victory. They've now lost over 13,000 times. Drink this cocktail down in 13,000 tiny swallows.