You’ve Got Taste! Recipes Inspired by Chick Flicks From Chef Tara Theoharis’ ‘The Rom-Com Cookbook’

On nights when we want to go to bed happy and inspired, we often put on a romantic comedy. And now, thanks to The Rom-Com Cookbook, we have a host of recipes inspired by our favorite flicks. “[Rom-coms are] there for you when you need a moment of comfort, and this book is the same,” says author Tara Theoharis. “They deliver just what you want and give you an ending to cheer for.” Try one of these tasty dishes tonight!

‘The Brisket Was Great’

(Serves 8)

1 (4 to 6 lb.) brisket
2 tbsp. kosher salt
2 tsp. pepper
2 tsp. oregano
1 tsp. garlic powder
2 tbsp. olive oil
3 onions, sliced
5 carrots, cut into 2” pieces
1 bunch celery, cut into 2” pieces
6 cloves garlic
2 cups beef broth
1 (28 oz.) can crushed tomatoes
1⁄4 cup brown sugar
2 tbsp. red wine vinegar
2 bay leaves

Directions:

1. Heat oven to 300°F. Mix 1 tbsp. salt, 1 tsp. pepper, oregano and garlic powder. Rub over brisket.
2. In a large Dutch oven, add oil and place on stove over medium-high. Add brisket; sear 5 min. per side. Remove. Add onions, carrots, celery and garlic; cook 7 min. Add remaining ingredients, bring to a boil then simmer 15 min.
3. Fit brisket back into pot and spoon some sauce on top. Cover; cook in oven 4 to 6 hrs., or until a thermometer reads 190°F.
4. Remove from oven and let rest 30 min. Cut against the grain into slices and serve with vegetables and sauce.

PER SERVING: 198 cal, 18g protein, 16g carbs, 4g fiber, 10g sugar, 7g fat.

You’ve Got Cocktail

(Serves 1)

Ice
2 oz. rye whiskey
1 oz. cold apple cider
2 dashes angostura bitters
1 dash ground cinnamon
1 maraschino cherry

Directions:

1. Place the ice along with the whiskey, apple cider, angostura bitters and cinnamon in a cocktail shaker, and shake until the shaker is frosted.
2. Strain the drink into a coupe glass and garnish with a maraschino cherry.

More delicious ideas:

If you’re not a fan of rye whiskey, try swapping it with an equal amount of scotch.

If it’s a chilly night, mix up this cocktail sans ice and with hot apple cider instead. Serve in a mug in place of a coupe glass.

If you’re a tequila drinker, swap out the rye whiskey for reposado tequila and the angostura bitters for orange bitters for a zingier sip.

Get into the spirit of You’ve Got Mail and enjoy while reading your favorite book.

PER SERVING: 154 cal, 0g protein, 4g carbs, 0g fiber, 3g sugar, 0g fat.

Beignets and the Jets

(Makes 32)

1 1⁄2 tsp. active dry yeast
3⁄4 cups warm water
1⁄4 cup sugar
1⁄2 tsp. kosher salt
1 egg
1⁄2 cup evaporated milk
3 1⁄2 cups flour
2 tbsp. shortening
4 cups canola oil
1 cup powdered sugar

Directions:

1. Place yeast, water and 1 tsp. sugar in bowl of a stand mixer with a hook attachment. Mix on low a moment; let sit 5 min., until foamy. On low, mix in remaining sugar, salt, egg and evaporated milk, then 1 cup flour and shortening, then remaining flour, 1⁄2 cup at a time. Mix on medium until dough forms. Place in oiled bowl, cover with plastic wrap; let rise at least 2 hrs.
2. Line a cooling rack with paper towels. Place dough on floured surface. Roll into a rectangle 1⁄8” thick. Cut into 2” squares.
3. Pour oil into a Dutch oven 3” deep; set over medium and heat to 350°F.
4. Place 5 beignets in fryer; cook 2 min., flipping once, until golden brown. Remove to cooling rack 30 sec. then toss in powdered sugar. Repeat with remaining beignets.

PER SERVING: 193 cal, 2g protein, 13g carbs, 0g fiber, 5g sugar, 15g fat.