Need simple recipes and ideas for having friends over? I’ve got you.
G’day!
How are you?
New York City is off the charts right now. The weather is incredible, and Knicks mania is spilling out onto the sidewalks. I went over to my friend’s place to watch Monday’s game, and we had burgers and hotdogs.
This week I’ve also been watching “Rafa”, the Netflix docuseries on Rafael Nadal. I’ve always loved watching Nadal’s ferocious physicality and annihilating forehand. The innate talent, investment from his family and team, the debilitating pain, his discipline of mind, the undeniable cost, and epic victories make it compelling.
In the 2008 Wimbledon men’s singles final against Roger Federer, that went for six-and-a-half-hours, he finally beat the unflappable, cream-cable-knit-sweater-calm Roger. “I was willing to suffer more than him.” As his Uncle Toni and former coach says, champions are willing to endure that little bit more.
In another lifetime, I’m coming back as a sports psychologist.
So with basketball games and the World Cup ahead, I see more excuses to get together with friends, have something delicious, and relax while we watch the athletes suffer.
This week, I’m sharing a winning way to start a night, with fried olives and an ice-cold Vesper.
It’s the kind of thing you order at restaurants but should absolutely make at home because it’s so simple.
This recipe is inspired by chef Alex Raij, of Saint Julivert Fisherie, a favorite neighborhood restaurant. Alex is wildly talented with an extraordinary palate and a gift for putting flavors and textures together. Nick and I adore going to Saint Julivert where we know the waiters, they know us, and it all just feels and tastes good.
The Vespers can be batched ahead of time.
Make some room in your freezer for your glasses if you can. If not, do what bartenders do: fill them with ice to chill before pouring.
The fried olives can also be made ahead and kept warm in a low oven.
Win. Win.
Take a second to visualize taking a freezing, astringent, citrusy sip, followed by warm, crunchy, salty bite.
A kitchen full of people you like.
Now, let’s make it happen.
I got messages asking about the black linen dress I was wearing in last week’s Fish en Papillote video. The dress has a really lovely weight to it and I’m already wearing it to death. It’s a brand I just discovered so I’ve included the link below.
DEVOUR: The June Edit
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Jun 4
This week, an impossibly chic, idiot-proof way to cook fish, ice sculptures, folded napkins, and things I’m loving right now.
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Get the vesper and fried olive recipes, watch the step-by-step video, find out the green olive Alex swears by (and the trick she uses to make them extra crispy), plus a bonus NA Martini I really want to try — and the link to my black linen dress. Subscribe below.
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