Made with fresh tomatoes, this is a perfect Bloody Mary.
2oz or 2 jiggers of vodka (Kettle One is the best for Bloody Marys)
1 lemon wedge for garnish
handfuls of ice (to fill the glass)
about 1 cup of Bloody Mary mix
1. Fill the glass with ice. Add 2oz of vodka and about 1 cup of mix. Squeeze a lemon wedge into the glass and drop it in. Mix and drink.
It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
From My Father’s Daughter: "I first had duck confit with my dad on a trip to Paris at a place called Josephine Chez Dumonet. I never realized how delicious, tender, and yet crispy duck could be. When I discovered cassoulet (in which duck confit is the star) I was...