[1] Ready for his close-up: Our crustacean friend is holding a piece of lime, to be squeezed into the soup at the HM Grand Central Hotel in Phnom Penh, Cambodia (photo courtesy Pexels). [2] You can serve a larger bowl or a smaller bowl. We recommend a larger service plate under the bowlm so the […]
For the past several summers, the frosé—a frozen rosé cocktail (or wine slush, if you prefer) has been served as a winetail (wine cocktail) or an after-dinner drink (liquid dessert). Here’s our first set of frosé recipes, from two summers ago. This recipe (photo #1), from the U.S. Highbush Blueberry Council, adds blueberries that turn […]
Before taking off for the holiday weekend, we share this delicious recipe for red, white and blue blondies from King Arthur Flour. Well, they’re sort of red white and blue, if you count the beige blondie as the white color. Otherwise, we have an addition to suggest: White chocolate chips Mini marshmallows RECIPE: […]
[1] It’s red, white, blue and crunchy, for lovers of crushed ice drinks (photo © Due West | NYC). [2] Due West used this rum in the drink. It’s 126 proof! We stuck with the 80 proof (photo © Worthy Park Estate). When Due West, a popular gastropub in the West Village neighborhood of […]
July 2nd is National Anisette Day, a clear liqueur. Before commercial production, people made their own liqueurs (and made their own wine, brewed their own beer, etc.). The first commercial anisette was introduced by Marie Brizard in 1755. Many people confuse anisette with sambuca, another clear liqueur. Other sweet anise-based liquors from France include Pernod […]
[1] Melt Miyoko’s vegan cultured butter and toss it with popcorn (all photos © Miyoko’s Creamery). [2] Spread Miyoko’s vegan cream cheese on a bagel. [3] Serve a Loire-style soft cheese wheel with crackers and wine. [4] Spread Miyoko’s roadhouse cheeses on bread, crackers or pretzels. Shown here: Biergarten Garlic & Chive. [5] Create a […]
For your summer cookout menus, how about this tasty Grilled Jalapeño, Corn, and Bacon Idaho® Potato Salad? Equal parts spicy and sweet, it’s made with Idaho® red potatoes, bacon, jalapeños, corn, onions, sour cream, honey and mayonnaise. If you can, make it in the morning, or the night before, to let the flavors meld. […]
[1] A pousse cafe for July 4th. The recipe is below (photo © Molecular Recipes). [2] Use Campari for the red layer (photo © Campari Group). [3] Coconut rum provides the white layer (photo © Pernod Ricard). [3] Get great blue color from blue Curaçao (photo © De Kuyper). For July 4th food fun, […]
Today’s tip comes via one of our favorite artisan tea blenders, Tay Tea. It’s blue tea, an herbal tea from Thailand that made its way here a few years ago. It still remains largely under the radar, except at artisan tea shops that blend their own teas. Butterfly pea flower tea is made by steeping […]
[1] A Red Ranger chicken, a heritage cross created by Root Down Farm. Get yours from Good Eggs (photo © Good Eggs). [2] The Red Ranger chicken, ready to eat (photo © Good Eggs). [3] The Brahma breed of heritage chicken. Here’s more about it (photo © The Livestock Conservancy). [4] The Campine breed of […]