- Michael Chiarello is teaming up with Ryan Seacrest to develop a TV series about lost recipes. — Grub Street SF
- Visiting the fisheries of Southern Louisiana, where seafood is still strong. — Serious Eats
- Over 60 culinary stars will appear in Barneys's "Foodie Holiday" window display. — Feast
- The myth of fresh-squeezed juice. — The Atlantic
- Why zucchini, lemon, and thyme make a great combination. — The Epi-Log
- Five misconceptions people have about chefs. — Eatocracy
- Just in time for Halloween, learn how to make fake blood. — Chow
- MasterChef season two is holding open casting calls. — Eater
I recently made daiquiris to use up an overload of lime juice, but then I realized I had no light rum, only the coconut variety. Would this be good or gross?
I shook one up and discovered that the lime and coconut combination is deliciously tropical and refreshing. I've made the drink several times since; it's like a cocktail you'd get at a tiki bar but far less trouble. Get the recipe when you read more
The sauce is full of complex flavors, including fresh bay leaf, sweet citrus, and caramelized onions and garlic. The chicken falls off the bone and is perfect served over brown rice, with a simple salad. It would also be divine stuffed into a taco topped with guac and sour cream! If you want to take your slow cooking to the next level, keep reading for the recipe.
Kick-start your farmers market feast with a potent, fresh-fruit cocktail in the form of a watermelon-rum mash. Cubes of melon are pureed and mixed with mint and rum. The final concoction is refreshing and conversation enhancing. When you sit down for dinner, pour a crisp, green white like a New Zealand Sauvignon Blanc or Spanish Verdejo. Pair an effervescent dessert wine, such as this Moscato, with the strawberry ricotta shortbread. To look at the cocktail recipe, please read more
When one hears the words, Cinco de Mayo, Mexican beer, and classic margaritas come to mind. However, why not shake things up and surprise guests with a different cocktail?
The agave negro combines tequila, lime juice, and blackberries to create a cocktail that is as refreshing as it is beautiful. A splash of Chambord provides the blush color and club soda adds a touch of fizz. To check out the recipe, read more
Take an exotic escape to a tropical locale with this marvelous meal. Scallops — which are quick-cooking shellfish that are effortless to season — are tossed with a zesty lime cilantro marinade.
Spicy jalapenos add heat, juicy pineapple provides a sweetness, and chunks of avocado yield a creamy coolness. If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque.
This is a great dish to break out of a weeknight recipe rut, so get it now when you read more
In terms of flavored vodkas, I've always enjoyed Absolut's more creative offerings. So naturally I was excited when I got my hands on a bottle of Absolut's newest flavor — Absolut Mango. The brand crafted several recipes to feature the spirit and I decided to experiment with this innovative cocktail that combines sage, cucumber, and lime juice.
While I've had a cocktail with basil and another with cilantro, I've never had any that uses sage. It adds a woodsy, earthiness to the drink — which is delectable and refreshing. The ingredients meld perfectly to make a cocktail that is slightly sweet, tart, and delightfully fruity. For the recipe, read more
When you say "Red Carpet," most people probably think of fantastic frocks and celebrity smiles. Not the folks at Patron. For them the phrase "Red Carpet" has a completely different meaning. To them it means a lavish raspberry red tequila drink coated in edible gold. The specialty drink is called the Patron Red Carpet, and four thousand of them will be served at this year's Governors Ball. If you'd like to make that four thousand and one, get the recipe — including a video on how to make one at home — when you read more
A few weeks ago I attended the closing gala for San Francisco's Cocktail Week. The event was a casual happy hour spotted with lovely specialty drinks by the talented Absinthe Bar bartenders. The party served as closure to the week, as well as a release party for Art of the Bar, a cocktail book by the Absinthe bartenders. So naturally, they were showing off some of their specialty drinks.
I was lucky enough to experience several different selections, but the one I was gaga for was called French 75 - a champagne cocktail made with gin and citrus juice. If you've never had one, treat yourself tonight. It's simple, it's classy, it's tasty. Get the recipe, just read more