Cooking with Cocktail Rings

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Cooking with Cocktail Rings

culinary adventures: how to make restaurant-quality dishes at home

I write recipes & take lots of pictures

I write the blog Cooking with Cocktail Rings and do freelance food photography.

11/01/2026

happy Halloween from your local bodega favorites ☕️🥯💐🐱

huge shoutout to the talented Rachel Christianson for crafting the boys costumes again this year!

10/30/2026

I first had nam khao tod at Night + Market in LA and I order it every time I see it on a menu. My version bakes the rice with red curry paste instead of frying it, then tosses it with fresh herbs, ginger, peanuts and a fish sauce lime dressing. Day-old rice works best, so it’s the perfect use for leftover takeout rice.

What’s the restaurant dish you’d most like to make at home?

https://cookingwithcocktailrings.com/thai-inspired-baked-crispy-rice-salad-nam-khao-tod/

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/30/2026

The secret to restaurant-style crispy rice? Start with short-grain sushi rice (long-grain falls apart), press it harder than you think you need to, and chill it before frying so it holds together. Then fry it in hot oil until it’s golden and crunchy. Once you’ve got that down, the toppings are the fun part: classic spicy tuna, salmon and avocado, spicy crab, lobster and more. Send this to your sushi night partner.

Which topping are you making first?

https://cookingwithcocktailrings.com/how-to-make-crispy-rice-the-nobu-method/

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/30/2026

The easiest party appetizer that looks like you tried way harder than you did. Castelvetrano olives and cubes of feta in warm olive oil infused with garlic, thyme and chili flakes, finished with lemon zest. I like arranging them in a checkerboard, and you can make it up to a week ahead. Save this one for holiday hosting.

Olive lover or olive skeptic?

https://cookingwithcocktailrings.com/marinated-olives-and-feta-cheese/

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/30/2026

Growing up in New Jersey, apple picking always ended with a bag of warm c***r donuts. These are baked, not fried, and the c***r gets reduced first so the apple flavor really comes through. Then they’re dipped in butter and rolled in cinnamon sugar. No frying, no mess.

Are you a c***r donut person or an apple pie person?

https://cookingwithcocktailrings.com/2015-10-11-apple-c***r-donuts/

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

***rdonuts

10/30/2026

Chocolate cake, ganache drip, and a mountain of Halloween candy on top. Basically the trick-or-treat haul, but make it dessert.

What candy are you piling on yours?

https://cookingwithcocktailrings.com/2016-chocolate-cake-with-chocolate-ganache-halloween-candy/

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/29/2026

Bucatini all’Amatriciana tastes like it simmered all day but it’s done in 30 minutes. Crispy guanciale, tomatoes, a little heat from red pepper flakes, and lots of Pecorino tossed with pasta water until it’s glossy. I add red onion, which isn’t traditional, but the sweetness is worth it.

Onions in amatriciana: allowed or not?

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/29/2026

This is the lunch I make when a regular sandwich won’t cut it. Chicken salad with shallot, lemon and a little Dijon on a toasted everything bagel, topped with sharp cheddar melted under the broiler and crispy bacon. Make the chicken salad ahead and lunch is ready all week.

What’s your bagel order?

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/29/2026

Since becoming a mom of two, a batch of these crispy chicken cutlets in the freezer is non-negotiable. Pounded thin, coated in panko, breadcrumbs, Parmesan and lemon zest, and fried until golden. Reheat them straight from frozen for chicken parm, a Caesar salad, sandwiches or katsu. Send this to the friend who needs an easy weeknight dinner.

How do you eat your chicken cutlets?

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

10/29/2026

I learned to make Thai pork larb in a cooking class on our honeymoon in Chiang Mai, and it’s been on repeat ever since. Ground pork tossed with fish sauce, lime, Thai chilies, lemongrass and a big handful of mint and cilantro, topped with crispy shallots. It’s ready in about 30 minutes, and I usually eat it over rice or scooped into lettuce cups.

What’s a dish you learned to make on a trip?

Recipe link in comments, but comment “RECIPE” and I’ll send this recipe link directly to your inbox. Cheers!

Address

Williamsburg, OH

Website

http://www.cookingwithcocktailrings.com/

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