good food
to SHARe
recipes for entertaining
with family & friends
Sara Kate Gillingham-Ryan
founder of Apartment Therapy’s [Link]
Why do we gather to eat? We do it to nourish ourselves.
But nourishment is much more than just fueling up
to perform the day’s tasks.
The social interaction that surrounds a meal feeds the soul: we tell tales and seek advice,
we laugh and cry, we learn and teach, and sometimes we even fall in love around chopping
blocks and dinner tables. Because of that enticing mix, I see kitchens and dining rooms as
sanctuaries not only of our physical health, but also of our general well-being.
A successful dinner party is one at which the guests feel relaxed from the moment they
arrive. How do you achieve that? It calls for much more than knowing how to cook a steak
properly, and it begins long before you answer the knock at the door.
Start with the ingredients: the best food is seasonally and locally sourced. The industrial
food-supply chain has encouraged us to forget that behind every piece of fruit, cut of meat,
and wedge of cheese lies a story. When people know where their food comes from, they
feel comforted and empowered. Local, seasonal food also typically tastes better because
it is fresher and because it is often grown with the health of both the consumer and the
environment in mind.
I shiver at the thought that eating fresh, local food is regarded as “trendy.” It should be second
nature. But if you have not yet begun to eat this way, don’t stress. Take the first simple step
of supporting the food producers in your area whenever possible. They are nearly always
raising the best-tasting and most healthful ingredients.
Studies that indicate that positive vibrations can move from the cook to the food he or she
is preparing fascinate me, and although I’m not sure how the science behind such explorations
works, the findings make sense to me. By cooking a meal for someone, you are sharing an
intimate experience. You are pleasing their senses, but you are also sustaining their life.
That’s an honor! Take it seriously.
This book is intended to inspire convivial gatherings, but I hope that it also gives you ideas
for making beautiful meals for yourself or your family on busy weeknights or lazy weekends.
Only a handful of the recipes call for unusual ingredients or advance preparation, and
every recipe was conceived with a festive, nourishing spirit. That spirit is something that
you can summon to your table every day, whether the meal is a celebratory dinner party
or a simple weeknight supper.
Combining lime and spirits is always a win: a margarita does it with tequila,
a gimlet does it with gin, and a mojito does it with rum. To put this theory to
the test, I stirred together sake and lime juice for this spin on Brazil’s national
cocktail, the caipirinha. It’s just as delicious, bright, and refreshing as all those
other lime-and-spirits combos.
sakerinha serves
1 lime, cut into 8 wedges Crushed ice fresh take
2 teaspoons superfine sugar, or to taste 6 tablespoons (3 fl oz/90 ml) sake Even though sake hails from
another continent, I prefer its
smooth flavor to that of cachaça,
Combine the lime wedges and sugar in an old-fashioned glass. Using a cocktail muddler or the the usual base alcohol used for
end of a wooden spoon, pulverize the ingredients in the bottom of the glass, pressing to extract a traditional caipirinha.
as much juice as possible from the lime wedges. Add a handful of crushed ice and top off with
the sake. Stir and serve.
blood orange margarita serves 4–6
1 cup (8 fl oz/250 ml) fresh blood Coarse sea salt fresh take
orange juice Blood oranges lend a unique,
4–6 thin blood orange slices
/ cup (2 fl oz/60 ml) fresh lime juice
14
heady perfume and jewel red
Crushed ice
1 cup (8 fl oz/250 ml) tequila color to this classic cocktail.
When they are out of season,
1 cup (8 fl oz/250 ml) triple sec
Cara Cara oranges are a good
alternative. The liberal pour
In a pitcher, combine the orange juice, lime juice, tequila, and triple sec and stir to mix well. I use here is a throwback to
Spread salt in an even layer on a small plate. Moisten the rim of a glass with 1 of the orange my twenties; you may prefer
a version with less kick. Don’t
slices, and dip the rim in the salt to coat lightly. Fill the glass with crushed ice, pour in the
skimp when you are buying the
tequila mixture, and drop in an orange slice. Repeat to make the remaining drinks and serve. tequila. Good-quality stuff is
far superior and made with 100%
pure agave. I like to serve these
margaritas in jam jars loaded
with crushed ice.
Drinks – 23
roasted squash salad with dates and spicy pecans serves 6–8
Olive oil cooking spray / cup (2 fl oz/60 ml) champagne vinegar
14 make it a meal
1 tablespoon sugar 1 tablespoon Dijon mustard This rich salad, composed of
Sea salt and freshly ground black pepper 1 large head or 2 small heads curly meaty, bright yellow squash,
endive, about 10 oz (315 g) total weight, honey-and-spice pecans, sweet
4 tablespoons (3 oz/90 g) honey
cored, tough stems removed, and torn dates, and peppery curly endive
/ teaspoon cayenne pepper, or to taste
18
into bite-size pieces makes a great side dish to
/ cup (3 oz/90 g) pecan halves
34
/ cup (4 oz/125 g) dates, pitted
34 roasted meats, pastas, or hearty
and quartered lengthwise soups. Or, serve it as a light
1 large acorn squash, 1 / –2 lb (750 g–1 kg)
1 2
main course accompanied with
6 tablespoons (3 fl oz/90 ml)
country bread and a cheese
extra-virgin olive oil
plate with perhaps a blue and
a triple crème.
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
Lightly coat the parchment with the cooking spray. fresh take
If you don’t want to take the
In a medium bowl, stir together the sugar and 1/4 teaspoon salt. Set aside. time to roast squash, you can
substitute pears, apples, or
In a frying pan, warm 2 tablespoons of the honey over low heat. Add the cayenne and stir to mix
Fuyu persimmons for an equally
well. Add the pecans and stir to coat. Spread the nuts in a single layer on the prepared baking
beautiful and flavorful salad.
sheet and toast in the oven until fragrant and lightly browned, about 10 minutes. Remove from
the oven and let cool slightly, then add the nuts to the bowl with the sugar mixture and toss
to coat. Discard the parchment paper and spread the pecans out in a single layer on the baking
sheet to cool completely.
Raise the oven temperature to 450°F (230°C). Line a second rimmed baking sheet with
parchment paper and coat generously with the cooking spray.
Cut the squash in half lengthwise and scrape out the seeds. Cut the flesh crosswise into slices
1 inch (2.5 cm) thick. Pile the squash on the prepared baking sheet. Drizzle with 2 tablespoons
of the olive oil, season with salt and black pepper, and toss to coat. Spread the squash out in
a single layer. Roast, turning several times, until fork-tender and lightly browned all over, about
25 minutes. Remove from the oven and cover with aluminum foil to keep warm.
In a bowl, whisk together the vinegar, mustard, and the remaining 2 tablespoons honey. Add
the remaining 4 tablespoons (2 fl oz/60 ml) olive oil in a slow, steady stream, whisking constantly
until a smooth, emulsified dressing forms. Season with salt and black pepper.
Put the endive in a large salad bowl. Pour in the dressing and toss to coat thoroughly.
Add the warm squash, the pecans, and the dates and toss to combine. Serve right away.
90 – Salads
– pi z z a f o r a c r o w d –
I confess: I’m enthralled with pizza. No matter the time of year or the occasion, I love
to make it. I serve pizza for weekend lunches, as a first course at dinner parties, and
even for breakfast with an egg on top. I’ll try any topping once. I like pizza’s versatility
and how it gets people involved in cooking in a really gritty way.
toppings
I also like to make it a group activity. Some folks can roll the dough—the brave ones can Here is a list of some of my favorite pizza
try tossing it—and others can arrange the toppings. Friends can pair up and make half- toppings. I know that most people have
and-half pizzas, with two different toppings. Kids can pull off small balls of dough and strong opinions about what should go
make their own little pizzas. Here are a few tips that will help guarantee delicious pies. on a pizza, so these are suggestions only.
In other words, I am not about to stand
start with good dough The dough is important. Make it yourself (page 131), or ask between a pizza lover and his or her
a local pizzeria if you can buy a lump or two. If you are making your own dough, bread traditional toppings.
flour generally works better than all-purpose flour because it is high in gluten, which sauces tomato sauce, pesto, béchamel
contributes to elasticity and loft. But either is fine, so don’t fuss over the flour. When
cheeses mozzarella, creamy Gorgonzola,
the mood to make pizza dough hits me, I try to do large batches so I have some to fresh ricotta, Parmesan, fontina, fresh
freeze for another day. goat cheese
topping tips Don’t overload the pizza with toppings. I know because I’ve done it. protein sausage, pancetta, bresaola,
Too many toppings lead to a heavy, wet pizza and a soggy crust. I usually limit myself anchovies, sardines, toasted chopped
to three or four. The order of things is generally dough, sauce, cheese, then meat and walnuts
vegetables and any extra cheese. When the pizza is done, you can add fresh toppings vegetables and fruits tomatoes of all
like chopped herbs and greens. shapes, types, and sizes; braised fennel;
sautéed onions; sliced figs; halved grapes;
high heat I’ve made pizzas in centuries-old outdoor ovens in Tuscany and in cheap potato slices; zucchini slices; eggplant
toaster ovens in cramped New York City apartments and they are all good. Use what slices; roasted garlic
you have and strive for the highest heat possible, because high heat is what gives you fresh finishes (added to cooked pizza)
that special pizzeria-style crisp crust. salt and freshly ground pepper, chopped
arugula, chopped spinach, chopped fresh
Most of us aren’t lucky enough to have a wood-burning brick oven at home, but you
herbs (basil, rosemary, tarragon, oregano,
can mimic that environment with a hot oven (turn it up as high as it goes, 500° or 550°F thyme), prosciutto
(260° or 290°C) on most ovens) and a baking stone. The stone pulls moisture out of the
dough, making that crisp bottom. If you don’t have a stone, use a preheated baking sheet.
You can also cook pizza on a grill. You need a clean grill rack that has been oiled, and a
dough round of uniform thickness. Use the grill cover to control the heat. Grill one side
of the crust, then flip, quickly add the toppings, and continue grilling until the bottom
is a deep golden brown and the toppings are bubbling.
Dinner guests are always thrilled when you serve them their own little warm
chocolate cake. The molten mouthfuls never cease to bring smiles and praise.
While not supersweet, my version has a deep chocolate flavor and is rich enough
to share. I leave room on my palate for a dollop of whipped cream or other cool
topping. The success of these cakes depends on two things: the best-quality
chocolate and not overcooking them. You want the centers to be almost runny.
soft chocolate mini cakes serves 6
5 tablespoons (2 1/2 oz/75 g) unsalted 1 1/2 teaspoons pure vanilla extract dress it up
butter, cut into small cubes, plus more These small, dense chocolate
Pinch of sea salt
for greasing
/ cup (1 / oz/45 g) unbleached
14 1 2 cakes look especially beautiful
8 oz (250 g) bittersweet chocolate, when served unmolded. Line
all-purpose flour
chopped
the bottom of each ramekin with
Whipped cream, crème fraîche, or
/ cup (4 oz/125 g) sugar
1 2
a parchment-paper round, then
vanilla ice cream for serving (optional)
2 large eggs pour in the batter. (This lining
step is painstaking, but the cakes
will unmold more easily.) Bake
Position a rack on the lowest level in the oven and preheat to 400°F (200°C). Lightly butter as directed, then remove from
six 1/2-cup (4 fl–oz/125-g) ramekins. the oven. Immediately grasp
a ramekin with a pot holder or
Put the butter and chocolate in a heatproof bowl and place over (not touching) simmering water thick towel, run a thin-bladed
in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly. knife around the inside edge
to loosen the cake, and invert
Meanwhile, in a bowl, combine the sugar, eggs, vanilla, and salt. Using an electric mixer set on
the cake onto a small plate or
high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle into a small bowl. Peel off the
the flour over the batter and continue beating just until combined. Using a spatula, fold the parchment and serve.
egg mixture into the cooled chocolate mixture until combined.
Divide the batter among the prepared ramekins. Place the ramekins on a rimmed baking sheet
and bake until the tops are puffed and dry and a wooden skewer inserted in the center comes
out with some soft batter clinging to it, about 10 minutes.
Serve the cakes hot, in the ramekins, or inverted onto individual plates (right). Top with
a dollop of whipped cream, if you like.
Desserts – 2
