Penne alla Vodka, Perfect Pesto, Broiled Zucchini, Sweet Corn Soup, Norwegian Lefse Flatbread, The Gold Rush & More New Recipes from The Kitchn

Penne alla Vodka

What's for dinner tonight? May we suggest a few options from our lineup of new recipes from the past week? How about a saucy, garlicky dish of penne alla vodka? Also in the boozy range, what about a 30-minute supper of tender chicken and artichoke hearts in a fragrant wine sauce? If you prefer to drink your booze, then try our cocktail of the summer, The Gold Rush, a bourbon and honey sipper, or a two-ingredient smash hit with gin and Vinho Verde wine. If you want to keep it a bit lighter, try Julia Child's own pick: The Agnosoda. These recipes and more, including how to make perfect pesto every time, and a light yet satisfying dish of broiled zucchini with yogurt sauce.

Penne alla Vodka
Chicken and Artichokes in Wine Sauce
The Vinho Verde & Gin Spin
The Gold Rush Cocktail
Broiled Zucchini with Yogurt-Dill Sauce
How To Make Perfect Pesto
Julia Child's Angosoda Cocktail
Sweet Corn Soup
Norwegian Potato Lefse
Stuffed Grape Leaves with Cucumber-Yogurt Sauce
Foraged Berry Tart

Previous Week's Recipes: Salmon Teriyaki, Homemade Bubble Tea, Japanese Noodle Salad, Green Coconut Curry, Master Cleanse Chicken & More

(Images: See linked recipes for full image credits)

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3-Ingredient Cocktail Recipe of the Summer: The Gold Rush Recipes from The Kitchn

"Faith! It's the cocktail of the summer," said my colleague Janel last week when she was visiting me in Columbus. On our way to dinner we were chatting about our cocktails of choice, and Janel quite handily talked me into trying a Gold Rush for myself. Well, it wasn't that difficult. Do you know this drink? You should.

I was a little dubious about this cocktail at first, because it is really another drink under a new name, served with ice instead of hot. The Gold Rush is the hot toddy's cold summer sibling bourbon, honey, and lemon juice, shaken and served over ice instead of hot in a mug. I wasn't terribly keen on the idea of drinking my favorite winter cocktail cold. It sounded like it might be cloying not refreshing, the way a good summer drink should be.

Well, I was wrong. The Gold Rush has several things going for it. It's sweet, tangy, and strong full-bodied in a way that makes it a satisfying alternative to the crisper gin drinks of summer. It also is easy. Just three ingredients! Honey (thinned and melted in hot water), lemon juice, and bourbon are always in stock in my kitchen. Even better: I find that you can mix all the ingredients for this drink together and keep a batch in a jar in the fridge. Pour over ice and shake hard, then sip over a big block of ice.

Janel gave me one set of proportions for this drink, but different folks tweak it to be sweeter, tangier, or stronger. Hot toddies are a very old bar standard, but it seems like the Gold Rush served in this way, under this name, can be traced back to the New York City bar Milk & Honey, and one recipe is in The PDT Cocktail Book. I found the base recipe I used here:

The Gold Rush Cocktail at The Lush Chef

I like mine just a shade sweeter, with a touch more lemon juice, which is reflected in the recipe below. Also, the recipe here makes enough for two drinks. If you just want one, leave the other half in the fridge. You know you'll want it later.

The Gold Rush

makes 2 drinks

3 tablespoons honey
2 tablespoons boiling water
4 ounces (1/2 cup) bourbon
1 1/2 lemons, juiced, about 4 tablespoons

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass.

Related: Cocktail Recipe: Loquat Bourbon Smash

(Images: Faith Durand)

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