Twisted Negroni
Nick Caruana Absinthe was illegal for years because it was wrongly thought to be hallucinogenic. Here, it adds subtle herbal and anise notes to the classic drink of gin, vermouth, and Campari.
Swedish Meatballs in Gravy
Vicky Wasik This beef and pork mixture is extended deliciously with sautéed onions and milk-soaked bread. A bit of allspice is the signature seasoning. With a chicken stock-based buttery gravy, these meatballs can double as an appetizer or main course.
Gravlax With Mustard-Dill Sauce
Vicky Wasik It might sound intimidating to make gravlax from scratch, but it’s quite simple, requiring only a few ingredients and a few days. Toasting the curing spices—caraway and coriander—intensifies their flavor. After a few days of curing, top it with a creamy vinaigrette spiked with mustard and dill.
Caramelized Carrots With Black Sesame Dressing
Vicky Wasik Twice cooking these carrots—first boiling, then baking—is the trick to getting depth of flavor. The sugar in the caramelized carrots contrasts nicely with the nutty sesame dressing. A squeeze of lemon brightens it all.
Continue to 5 of 5 belowGolden Olive Oil Lemon Cake
Vicky Wasik Olive oil is the star in this one-bowl cake. Freshly grated lemon zest and egg yolk contribute to its glorious golden color. A quick mix and an approximately half hour bake produce a nice, lofty cake that can be served with fruit or whipped cream.
Editor's note: This article is part of a new series developed with A24 to celebrate the marriage of food and film during this period of self-isolation.