No-Cook

A favorite from the land of the Jazz Brunch … Sometimes this is made with half-and-half, cream, or even ice cream to create a richer drink.

Watch out for these—they go down easy!

When I first got Rick Bayless’s Mexican Kitchen, I was so inspired by the recipes that I invited people over and made brunch for the first time in years. It was a warm, sunny New Orleans winter day, and I picked satsumas from my backyard tree and made these margaritas to welcome everyone.

Kenny Jackson named this drink after his Gemini heritage. Vya vermouth, which is made in California, is his favorite brand for this particular cocktail, but you can substitute other varieties as well. He says using crushed ice (as opposed to cubes) is crucial.

A few years ago Chip and I took a trip to Peru. We started in Lima and then traveled on to Cuzco and Machu Picchu, one of the most beautiful places on earth. While in Lima, we stopped at an outdoor bar in the Barranco neighborhood, an artists’ and musicians’ enclave rather like a Peruvian French Quarter. We met a salty old bartender who made us these delicious frothy drinks that reminded me somewhat of a gin fizz, but after two, our heads were spinning. Pisco is a spirit made from grapes, and it is quite strong, so beware!

Two types of bitters give this drink its characteristic flavor.

At Bayona, we like to jazz up tartar sauce with all kinds of extra goodies, such as preserved lemon and pepperoncini, in addition to the usual ingredients (capers, pickles, etc.). It’s just the thing with sautéed cornmeal-crusted trout or fried oysters and some vinegary slaw.

Whether you are slathering it on a turkey sandwich or making egg or chicken salad, you can’t beat homemade mayo. Using one whole egg in addition to the yolks helps the mixture whip into a lighter texture and prevents the mayonnaise from being overly “eggy” tasting. For a lime, lemon, or orange variation, add a tablespoon of the appropriate zest and 2–3 tablespoons of juice, then decrease the amount of vinegar so the mixture is not too acidic. Lime mayonnaise is delicious with Bahamian Conch Fritters (p. 34).

This incredibly simple, delicious sauce is great with Hibachi Souvlaki (p. 164), Turkish Stuffed Eggplant with Spicy Lamb and Rice (p. 280), and good ol’ falafel sandwiches. Double the batch for parties and backyard barbecues (it’s great on lamb burgers and grilled merguez sausage, too). It keeps well in the refrigerator for a couple of weeks.

Green and pungent, this is my favorite version of the famed Argentinean sauce. For a more traditional version, substitute fresh oregano for the cilantro, and red wine vinegar for the lime juice. Serve it with fat, juicy rib eyes, grilled chicken breasts, or tuna steaks.

There are many different versions and interpretations of this exotic mixture, which can be used as a marinade, a sauce, or, with a little more olive oil, a vinaigrette. Use a portion of it to marinate fish or chicken, then grill, and toss the remaining mixture with thinly sliced Vidalia onions and sweet red peppers for a quick summer supper.

Adapted from The Royal Oak Restaurant and Pub. I fell in love with this creamy sauce when I first tasted it back in 1970 at the Royal Oak Pub in New Orleans, owned by Mr. and Mrs. John Newsham. They used to serve it with fried eggplant, and it is one of those texture and flavor combinations that I will never forget: the crisp eggplant nestled into the nutty, garlicky puree (as thick and luscious as butter-cream). Later, when I became a chef, the Newshams were big supporters of my career and even shared with me two of their family recipes, including this one, after Mr. Newsham passed away. I will always be grateful to them for the many food memories, and for their kindness.

Here’s a great way to use a small amount of smoked salmon to good advantage. Fresh herbs and lemon brighten the taste, and the cream cheese acts as a medium to carry the rich flavors. I love to serve this spread on toasted pumpernickel bread, atop tiny baked fingerling or new potatoes as an hors d’oueuvre, or as an open-faced sandwich with thin cucumber slices and watercress.

In this hummus recipe, I use white Italian beans instead of chickpeas for a Mediterranean twist on the Middle Eastern classic. Luscious Garlic Confit (p. 193) infuses the dip with a sweet, rich flavor. This creamy, healthful puree is delicious with crudités, Seasoned Pita Crisps (p. 89), blue corn tortilla chips, or on a sandwich with grilled vegetables and (of course) hot sauce. White Bean Hummus can also partner with a few other items to create a beautiful antipasto platter. Just add, for example, roasted red pepper strips, marinated olives, and a few tablespoons of roasted garlic cloves. Don’t be surprised if this becomes one of your new (snacking and entertaining) staples.