A bright pink, gin-based punch might sound like a light, fruity drink, but it’s anything but. In this drink from Frank Cisneros (Gin Palace), floral NOLET’S Silver Dry Gin takes on warm winter spice through allspice dram and cinnamon syrup, while lemon juice and a touch of grenadine bring in citrus and sweetness. As a […]
This drink disappeared within half an hour at the cookie swap—we’re guessing that you can write “cardamom” on anything and people will love it. Here, it meets lemon, Black Grouse, and soda for what’s a essentially a scotch Tom Collins against a cardamom backdrop. If you’re more into rum than Scotch, swapping out the Black […]
If you are British, you already know how to make amazing toast: Bread, cheddar cheese, Lee & Perrins Worcestershire sauce—bang it in the toaster oven and you’re good to go. But if you’re feeling a little more ambitious, there are some other easy ways to turn toast into a meal that’s satisfying, tasty, and sometimes even pretty impressive. […]
Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you’re used to thinking of rum punches as sugary, tropical concoctions, this will change your mind. Top off with champagne to taste. Recipe at THE SOURCE.
What can you not do with pasta? Nothing. Anything and everything is possible with a drop of imagination. If you don’t have any though, here are 49 recipes to try. That’s about a month and a half’s worth of pasta appreciation. Tweak recipes to your own liking, satisfaction not guaranteed. Check out THE SOURCE.
Love it or hate it, SPAM is a cultural icon. The little loaves of spiced pork shoulder are recognized all over the US (and beyond!) for their saltiness, their fattiness, their ability to withstand all manner of emergency up to and incuding thermonuclear war and zombie apocalypse, and the distinctive schlllloooooop sound they make as they […]
I love hot dogs the other 364.25 days a year, and the rest of the world also caught on decades ago. I mean, have you ever seen the international array of hot dogs? The Mexican ones, wrapped in bacon, tucked into big rolls outfitted with beans and salsa? The ones they rock in Chile, with […]
Ok, so chicken ain’t the most exciting of all meats out there, but you’d never know that given the amount of flavor we pack into the birds with 12 of our favorite grill recipes. Some are quick, some are more involved, they span the globe from Spain to Mexico to India, and all are delicious. […]
All praise be to Mark Bittman on this one, as the core recipe came from How to Cook Everything Vegetarian—a book that we open about a frequently as the pantry door. These are not light and fluffy like traditional pancakes, but they do have a nice crispy skin and a moist velvety interior. Check out […]
Cooking in the Moment: For the CSA junkies. Their chapters are dubbed “fall” and “summer” instead of “soups” and “desserts.” It was Andrea Reusing‘s Cooking in the Moment that truly captured the elegance of seasonal cooking. Marrying in-season produce with both Southern and Asian influences, Reusing creates lovely dishes like Garlic and Black Pepper Soft Shell Crabs and […]
“Aldea, Chef George Mendes’ restaurant in New York’s Flatiron district, is mostly known for its bold Portuguese-inflected cuisine, but the drinks merit rave reviews as well. Bar manager Brian Block has been in residence for roughly two years, and the drinks menu highlights his finesse, featuring innovative flavor combinations and thoughtful updates on the classics. Block […]
There are so many things you can do with cannabis besides smoking it away in a big ol’ blunt. And Stoners’ Delight ($10) is here to tell you about some of them. Weighing in at less than a 100 pages — give the authors a break, they were probably busy, umm, “testing” the recipes — this […]