In my quest to become more educated on the world of spirits, I've taken a liking to high-end tequilas. Beyond Patron, there's a huge variety of wonderfully complex tequilas that are perfect for sipping solo or shaking into a classic margarita. One brand, Casa Noble, produces an amazing collection of authentic tequilas. Packaged in a traditional yet sexy bottle, Casa Noble's tequilas are uniquely modern because they're triple-distilled and naturally produced in French wine barrels. Recently I attended a tequila tasting hosted by the founding partner of Casa Noble, David Ravandi. To illustrate the fact that his tequilas are distinct from anything else on the market, Ravandi paired them with cheese. To find out what I thought of the unexpected combination of cheese and tequila, read more
Posts for June 5th 2009
Wasn't it March just yesterday? We blinked and suddenly we are sharing our favorite Summer recipes and our June must haves with you. We also got into the spirit with a crisp Sauvignon Blanc, a seasonal fruit caipirinha, and a brew ideal for Father's Day.
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Since all things pig — from chicharrones to bacon everything to whole hog dinners — are the rage right now, it only makes sense that the fast food industry wants a piece of the pork pie. At this week's World Pork Expo, Burger King announced that it's testing out "Fire-Grilled Ribs" in four different markets and hopes to expand by next year.
The ribs are now available in Las Vegas, NV, Indianapolis, IN, Greensboro, NC, and Orlando, FL. The St. Louis-style ribs will be portioned into 2-inch pieces, offered in three-, six-, or eight-piece servings, and served with a dipping sauce. The fast food company has spent more than a year developing this new product with the National Pork Board. According to the board's president Steve Weaver, Burger King's goal is to offer the product in nearly half of its US restaurants in 2010.
Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!
Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.
Don't hesitate to make this recipe your own by substituting in different veggies or another type of cheese. To get the scrumptious recipe, read more
Use the guest of honor's high school colors to decorate the location of your graduation party. Cover the tables with nice tablecloths and fill scalloped white serving trays with the food. Stack paper napkins near the buffet.
Set out pitchers of water and pomegranate soda. Sprinkle graduation hat confetti on the tables and tie several metallic balloons to the mailbox or front door. Place vases filled with fresh flowers in between the serving platters.
If you have any sporty games, like ping pong or shuffleboard, bring out the supplies and get everyone involved in a tournament.
Last week I got a text from an old college friend. She would be in town one night only and wondered if I wanted to get together for dinner. Since I'm a huge fan of impromptu soirées, I invited her and two other gals for dinner. With six hours to the dinner party, I frantically began to create a menu with appetizers, entree, and dessert. I wanted a dessert that was rapid, unexpected, and downright delicious. A dessert like Gourmet's fast butterscotch pudding.
From start to finish it takes less than 20 minutes to make. At first I was worried about it not setting quickly enough, but after chilling for three hours, it was thick, rich, and creamy. The girls were pleasantly surprised when I pulled the puddings from the fridge and totally satisfied after eating them.
The pure essence of butterscotch is apparent in each bite, and the pillowy whipped cream is a luscious accompaniment. The only thing I didn't like about this recipe was that it made exactly four portions and I was hungry for more! To delight your friends with this uncomplicated and nostalgic dessert, read more
- An inside look at Grant Achatz's yet-to-be-released memoir.
- An inside look at Grant Achatz's yet-to-be-released memoir. — Eater
- Be inspired by a gorgeous Pucci-esque dessert bar— Hostess With the Mostess
- Did you know mint is a widely used ingredient in Italian cooking? — Serious Eats
- Before the season ends, you must make this strawberry dumpling. — Gourmet
- Love it or hate it: Sir Francis Bacon Peanut Brittle? — Eat Me Daily
- Serve a grilled vegetable sandwich with egg salad and bacon at your next brunch. — Chow
- Has Twitter killed the fast food restaurant industry? — The Feedbag
- Be sure to check out this hilarious list of the Top 10 Top 10 Food Lists. — Endless Simmer