I adore pomegranates, so of course I had to use them when creating my “signature” Shiksa martini. Pomegranates are said to have decorated the pillars of Solomon’s Temple in Jerusalem.
I’ve paired rich pomegranate juice (POM Wonderful or fresh squeezed is best) with mandarin-flavored vodka and other flavors to create a crisp and delicious cocktail. Be careful with this one — you don’t taste the liquor much, so you can end up drinking more than you mean to if you’re not careful!
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Perfect Chocolate Chip Cookies
Ryan Liebe for The New York Times. Food Stylist: Hadas Smirnoff.
What makes these cookies truly “perfect” isn’t anything radical it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do. &mdashCharlotte Druckman