entertaining

Canned artichokes, lemon zest, and parsley combined with a cheese trifecta of Ricotta, Swiss, and Parmesan make this surprisingly light, cheesy artichoke pie. It only takes 30 minutes to assemble and less than an hour in the oven!

When I think of a cheesy pie, I imagine something dense and, well, super cheesy. This pie defies my preconceptions!
The main cheese is mild ricotta, with some Swiss cheese and Parmesan for extra oomph. With flaky phyllo dough and plenty of eggs in the mix, the pie turns out to be light and delicate.
Made with canned artichokes, this pie is easy to make: layers of crisp and buttery phyllo, artichokes, a burst of bright lemon zest, and fresh parsley. It’s a vision to behold. Serve it with a big salad or steamed asparagus and some crusty bread.

WHAT’S THE BEST CHEESE FOR CHEESE PIE?
Ricotta is what really lights up this pie, but it is a little bland by itself. Whole milk ricotta is the creamiest and best to use in the recipe. If you want to exchange the Swiss cheese for another one, any buttery, nutty cheese is a good choice, but keep the Parmesan!
Swap out the Swiss if you please with any of these:
Gouda
Gruyere
Emmenthaler
Jarlsberg
WHAT ARTICHOKES TO USE?
If you are ambitious, you could cook whole artichokes and cut the heart into pieces (oh dear, that sounds a little sad). Anyway, using canned or defrosted frozen artichoke hearts is probably more realistic unless you are hankering for a project.
Both are delicious in the pie, and the canned ones, packed in oil or water, may be the easiest to find. If you’re not an artichoke fan, cooked broccoli florets or cooked asparagus spears cut into pieces would make fine substitutes. You’ll need about 1 1/2 cups.

WHAT IS PHYLLO?
Phyllo dough (also called “filo”) is made of tissue-thin sheets of wheat dough and is popular in Greek and Mediterranean cuisine. The sheets, brushed with olive oil or butter, stacked in layers and baked, form a delightfully rich, crisp, and buttery pastry. The most common examples are spanakopita and baklava, but it has many more uses.
You will find phyllo in your grocery freezer section, along with other pie dough and puff pastry (which is not the same thing!). The most prevalent size of the sheets is 14 x 18 inches, but any size in that neighborhood will work well. I used this brand, but have also found other similar brands depending on where I shop.
To defrost phyllo, leave it in its package in the refrigerator the night before you’re going to use it. To prevent it from becoming dry and brittle, use the phyllo within 24 hours of defrosting it.
TIPS FOR WORKING WITH PHYLLO
Phyllo can be a little glitchy to work with. Each paper-thin sheet must be brushed with melted butter and layered in a baking dish. Work quickly, and if you are going to walk away for more than a few minutes, be sure to cover it with a lightly dampened dishtowel.
Place the stack of phyllo next to the baking dish and brush the top layer with butter.
If you need to pause at any point, cover the stack with a lightly dampened dishtowel, but don’t leave it there too long or the dough will dry out.
Don’t worry too much about a few cracks here and there. There’s going to be another layer to cover them!
Most one-pound packages have around 18 sheets.
You can refreeze the unused dough. Wrap it in several layers of plastic and freeze.
Defrost in the fridge, covered with a damp cloth while it is defrosting.

TO MAKE AHEAD, STORE, AND FREEZE ARTICHOKE PIE
You can assemble this pie ahead of time. Cover it tightly with foil and refrigerate it for up to 24 hours before baking.
To freeze an unbaked pie: Brush the top layer with butter and wrap it well in plastic then in foil. It can be frozen for up to three months. When ready to cook, unwrap the pie, brush with more butter, and place the frozen pie in the oven on a baking sheet. It should take from 10 to 20 minutes longer to bake than a freshly made pie.
Once baked, leftover pie will keep for two to three days in the refrigerator. Reheat it in the oven at 350ºF for 15 to 20 minutes, or until hot all the way through.
MORE TASTY SAVORY PIE RECIPES LEGGI TUTTO

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Photography Credit: Sam Schick

Spiritous, bright, and as popular today as the day it was created, the Sidecar is a classic sour cocktail made with cognac, orange liqueur, and lemon juice. It’s traditionally made to be on the slightly sour side of balanced, occasionally served in a glass with a sugared rim, and is always the life of the soiree.

WHAT’S THE HISTORY OF THE SIDECAR?
The most well-known descendant of the Crusta—a delightful, sugar crusted sour that was one of the first great drinks published by legend Jerry Thomas in 1862—the Sidecar made its debut early in the Roaring Twenties. It appeared in both Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails: How to Mix Them in 1922. Like the Crusta, the Sidecar was built on Cognac (a brandy), lemon juice, and an orange liqueur, streamlined without the Crusta’s Maraschino accent.
Instead of the Crusta’s sugared rim, sugar syrup is added directly to the mix. This gives you more control over the drink’s sweetness, tempering the bite of the lemon and providing a balance between the tartness and the high-strength orange liqueur.

BRANDY, COGNAC OR ARMAGNAC?
Cognac and Armagnac are both types of brandy made from white wine grapes in the very regions for which they’re named. While Cognac goes through two rounds of distillation in a pot still, Armagnac undergoes but one, with fewer of its “impurities” filtered out.
What does that mean for their taste? Cognac will be slightly more subtle in flavor (after more extensive distillation), while Armagnac will have a fuller, more complex flavor.
So which should you choose?
If what you have is a basic brandy, go for it; you’re still in the right place.
Cognac will be better still, with more character and elegance.
Argmagnac will either be more difficult to find, or not entirely worth the higher price tag it might command, though you may still find it has more personality.
In this recipe, we’re going with Cognac VSOP (indicating it has been aged for 4 years) for its affordability and quality.
TRIPLE SEC OR COINTREAU
The orange liqueurs Triple Sec and Cointreau have a relationship similar enough to that of brandy and Cognac: Cointreau is triple sec, which like curaçao, is made from the skins of bitter and sweet oranges.
While relatively interchangeable in most recipes, Cointreau is better balanced between bitter and sweet, typically of higher quality than your average Triple Sec, and at 40% alcohol (against Triple Sec’s 15% – 30%), Cointreau better compliments the structural strength of the Cognac.
Another option would be Grand Marnier, an orange-flavored liqueur with a brandy base, and a similarly high ABV, or strength.

ANY FUN VARIATIONS ON THE SIDECAR?
Bourbon Sidecar: 2 oz Bourbon, 1 oz Cointreau, .5 oz freshly squeezed lemon juice, 1 tsp simple syrup
Champs-Elysees, or Chartreuse sidecar (Chartreuse was sometimes used in early daisies, another type of sour cocktail): 1.5 oz Cognac, .5 oz Green Chartreuse, .25 oz freshly squeezed lemon juice, .25 oz simple syrup, 2 dashes angostura bitters
Parisian Sidecar, created by Simon Difford: 2 oz Cognac VSOP, 1.25 oz St. Germain Elderflower liqueur, 1 oz freshly squeezed lemon juice
Chelsea Sidecar / White Lady, replacing the Cognac with gin: 2 oz dry Gin, 1.25 oz Cointreau, 1 oz freshly squeezed lemon juice, .25 oz simple syrup
Between the Sheets: 1 oz white rum, 1 oz Cognac VSOP, 1 oz Cointreau, .75 oz freshly squeezed lemon juice
Margarita (a tequila sidecar!): Replace the Cognac with tequila, and the lemon juice with lime
Chocolate Sidecar, created by Wayne Collins: 1 oz Cognac VSOP, 1 oz Darke crème de cacao liqueur, 1 oz Tawny port, 1 oz freshly squeezed lime juice, .5 oz simple syrup
TRY THESE OTHER CLASSIC COCKTAILS!

Sidecar Cocktail Recipe

If you’d prefer the aesthetic pleasures of a sugar-crusted rim, scale back or leave out the simple syrup. The drink may come off as slightly less balanced, but may also feel (and look) like more of a treat.

Ingredients
2 ounce Cognac (Rémy Martin V.S.O.P.)
3/4 ounce Cointreau
3/4 ounce lemon juice, freshly squeezed
1/4 ounce simple syrup
Lemon twist (for garnish)

Method

1 Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.
2 Strain: Strain into a chilled coupe or cocktail glass
3 Enjoy! Garnish with a twist of lemon

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Sam Schick
Sam Schick is a designer and drinks historian living in Seattle, WA with his joy Megan Gordon (our Marketing Director!) and their two small kids. There he helms the design firm Neversink, savors every quiet last sip of an Islay Scotch, and tirelessly works on new chartreuse recipes.
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Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing. 15 minutes and it’s ready for the table!

Photography Credit: Sheryl Julian

For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture?
Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds!

What is a Wedge Salad?
Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving.
Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity.
But all good things return to the table, and so have wedge salads.

How to Make Wedge Salad
There’s so little prep with this salad that you can make it in the time it takes to fry bacon. If you’re serving this at a dinner party, you can make life even easier on yourself by frying the bacon and whisking the dressing ahead of time.
The Best Dressing for Wedge Salad
For the dressing, I like to use a combination of sour cream, mayonnaise, blue cheese, and cider vinegar. It needs to be fairly thick, but still pourable, so when the dressing goes over the wedges, it sticks to the top, but still drizzles down the sides and onto the plate.
Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason.
More Classic Salad Recipes
Updated August 26, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

Classic Wedge Salad with Blue Cheese Dressing Recipe

Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.

Ingredients
6 thick strips bacon
2 ounces blue cheese, crumbled
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon cider vinegar
1/2 teaspoon Worcestershire sauce, or more to taste
Dash hot sauce, like Tabasco, or more to taste
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
Heavy cream or milk, as needed to thin the dressing
1 head iceberg lettuce
12 red or yellow cherry tomatoes, quartered
2 tablespoons chopped fresh chives

Method

1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over.
Transfer to a plate lined with paper towels. Cool and crumble.

2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time.

3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.

4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.

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Sheryl Julian
Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
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Cool, crunchy cucumbers combined with sweet, juicy peaches and dressed in a peppery basil vinaigrette is a great way to make the most of summer and all its gorgeous flavors. This refreshing salad is easy to make and goes great with grilled meat.

Photography Credit: Kalisa Marie Martin

Salads are a great way to celebrate the season and are especially refreshing on hot summer days. This peach and cucumber salad has a simple set of ingredients that play off of each other in a fun way.
The black pepper and lime in the basil vinaigrette add a brightness and layer of complexity that gives this dish the perfect balance of sweet and savory.
This quick and easy salad is delicious on its own but also pairs wonderfully with savory meats, adding a cool and zesty bite to whatever it’s served alongside. You’ll quickly see why this unexpected combination just works.

HOW TO SLICE STONE FRUIT
First, cut the fruit in half, lengthwise, slicing all the way around the pit using the indent as a guide. Hold each half of the cut fruit and twist in opposite directions.
With ripe fruit, this action should help separate the halves easily. If not, use your hands to pull the halves apart. If you have a Cling-Free or Freestone Peach, you’ll be able to remove the pit easily. If not, use a spoon to dig it out.

THE BEST CUCUMBERS FOR SALAD
English cucumbers are ideal for this recipe because they’re nearly seedless and have thin skins. Sometimes you will see English cucumbers sold wrapped in plastic. They are also called seedless or burpless cucumbers.
Persian cucumbers are often sold as mini cucumbers. They would be a good replacement for English cucumbers, however, you’d need two to three Persian cucumbers to one English cucumber, due to the size. With either variety, you won’t need to peel them as they both have thin skin.
If you happen to have regular slicing cucumbers and would like to use those, just peel the skin, slice them in half, and scoop out the seeds so they don’t water down the salad. From there, you can chop them into chunks. 
SWAPS AND SUBSTITUTIONS FOR CUCUMBER PEACH SALAD
This salad is incredibly versatile. You can make simple swaps for almost every ingredient. The idea is just to have fun with it!
Swap the basil in the vinaigrette out for mint, cilantro, or tarragon.
If you don’t have peaches, try nectarines or plums.
No cucumbers? Try leafy greens and whatever crunchy vegetables you have on hand, like fennel or even string beans.
For a spicy kick, swap the subtle black pepper for a few slices of jalapeño.
If you’d like to add cheese, try briny feta or creamy goat cheese.

CAN YOU MAKE CUCUMBER PEACH SALAD AHEAD OF TIME?
If you need to make this ahead, prepare the dressing and the cucumbers (but not the peaches), and store them separately. Wait to dress the salad until just before you’re ready to serve. This salad is best enjoyed immediately as, over time, the peaches will oxidize and turn brown and the cucumber will release water, diluting the flavorful dressing.
WHAT TO SERVE WITH THIS SUMMER SALAD
The freshness and acidity of this salad pair well with just about any grilled meats: chicken, steak, even burgers! Simple grilled fish like trout or salmon or seafood are also complemented by this flavorful combination.
Really, this salad doesn’t need accompaniment and is also perfect as a stand-alone afternoon snack or light lunch.

MORE SUMMERTIME SALAD RECIPES!

Easy Cucumber, Peach, and Basil Salad Recipe

Blending this vinaigrette in a food processor allows all of the ingredients to disperse most evenly. While the dressing may be whisked by hand instead, the flavors will not be as pronounced.

Ingredients
1 (12-14-inch) English cucumber, cut into 1-inch chunks
2 fresh peaches, cut into 1-inch chunks
For the vinaigrette:
2 tablespoons avocado oil or olive oil
1 tablespoon white wine vinegar
Zest of one lime
1 tablespoon fresh-squeezed lime juice
1 tablespoon honey
4 large fresh basil leaves, plus more for garnish
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper, or to taste

Method

1 Prep the vegetables: Add the chopped peaches and cucumbers to a large bowl.

2 Make the vinaigrette: In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.

3 Dress the produce: Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.

4 Serve: Transfer to a serving platter, garnish with torn basil leaves and serve immediately.

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Kalisa Marie Martin
Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
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