BABY BOK CHOY SLAW
Active Time: 10 min.
Total Time: 30 min.
Serves: 8If you’re making the slaw more
than an hour in advance, keep it
in the refrigerator; let it stand
at room temperature for about
30 minutes before serving.
3 pounds baby bok choy,
trimmed and thinly sliced
lengthwise
⅓ cup unseasoned rice vinegar
1 tablespoon toasted
sesame oil
1 tablespoon safflower oil
2 chile peppers, such as
Fresno or serrano, thinly
sliced into rounds,
ribs and seeds removed
for less heat if desired
Coarse saltHOW TO SCORE A
DUCK BREASTTo render the fat
from a duck breast and
ensure crisp skin,
use a sharp knife to score
the fat side of each
breast half in a ½-inch
crosshatch pattern.
Be sure to slice entirely
through the skin
and fat, but don’t penetrate
the meat or it may
dry out and overcook.Toss together bok choy,
vinegar, both oils, and chiles
in a large bowl. Season
with salt. Let stand until bok
choy collapses to half its
volume (it will darken slightly),
at least 20 minutes. Toss
again before serving.MARMALADE
WHISKEY SOURS
Active/Total Time: 5 min.
Serves: 8
It’s worth seeking out high-
quality maraschino cherries,
such as those from the
brand Tillen Farms—they’re
free of artificial color.
20 ounces bourbon (2½ cups)
½ cup fresh lime juice
(from 4 limes)1 tablespoon plus 1 teaspoon
superfine sugar
½ cup orange marmalade
¼ teaspoon angostura bitters
Crushed ice and maraschino
cherries in liquid, for serving- Combine bourbon, lime
juice, sugar, marmalade, and
bitters in a pitcher. Stir vigor-
ously until sugar and marma-
lade are dissolved. - Fill rocks glasses with
crushed ice, top with bourbon
mixture, and serve each with
a maraschino cherry and a driz-
zle of cherry liquid.
ILLUSTRATION BY BROWN BIRD DESIGN
Entertaining
47
FOOD & GATHERINGS
“My quinoa will make you see dinner in a whole new light.”
>}iÕ«ÞÕÀÀÕÌiÜÌÞ iÕ«v >ÛÀi`À>ð7ÌÕμÕi
}Ài`iÌà iμÕ>>`Àâ̽Ãi>ÃÞÌ> iÞÕÀv>ÛÀÌii> ÃiÛi
ÀiiÝVÌ}°`Þv>ÛÀÌii> `i>Ã>Ì7PENG$GPUEQO