When it comes to sourcing recipes, the Local Palate is always trying to strike a balance between achievable and aspirational. To begin with, the chefs who graciously share their recipes with us are true artists, and we admit (and enjoy) the complexity of adapting a recipe designed for a professional kitchen into one designed for a home kitchen. Then, too, we know our readers love a challenge just like we do—trying a new dish, learning a new technique, discovering a new ingredient.
Because it’s never a bad idea to plan what to eat for dinner with a mixed drink in hand, in our fourth annual Recipes issue we’re including cocktails at the beginning—so, depending on the weather, mix up a Fireside Fix or a Tamarind Toddy and start making your grocery list. Or, if you need a little liquid courage to attempt your very first roast duck or brazo gitano with ponche crema sauce, I recommend the Puppy Brother—just be sure to stick to one until the oven is turned off.
Here’s to a tasty end to 2023 and a delicious start to 2024, with love from everyone at the Local Palate.
All the recipes that I’ve made are wonderful. Will be trying a couple of the cookie recipes now too.
