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Come Party With Me: Anniversary — Drinks
There is one detail of my parents' 1976 wedding that I have always been fascinated by. No, it wasn't the fact that my mom's dress was too big or that my dad was upset when she smashed carrot cake into his face. It is the Champagne fountain that mesmerizes me.
Happy Hour: Whiskey Lemonade
Uncouth as it may sound, whiskey and lemon was the combination that first opened my eyes to the world of alcoholic beverages.
It was freshman year of high school, and the only drink in the world that I hated more than coffee was anything with alcohol in it. Then I developed a nighttime cough that no medicine would cure, and my mother started making me a drink of hot lemon juice, honey, and a splash of whiskey.
Fast & Easy Dinner: Asparagus-Goat Cheese Pasta
If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.
The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest.
Come Party With Me: Bridal Brunch — Menu
Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.
Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata.
Happy Hour: Lemon Mint Julep
Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses.
Sunday Dinner: Roast Chicken With Potatoes and Asparagus
In the last few weeks, San Francisco's been blessed with such warm weather that I've been thinking it's time to pack up the cold-weather clothes in favor of some sunnier ensembles. In addition, I'll be putting away my slow cooker until next Winter, forgoing Winter stews for fresh preparations instead.
What could be more seasonal than a Spring chicken, roasted with new potatoes and bright-flavored asparagus and lemon, and served with a roasted pan juice?
Simple Tip: Juice Citrus The Right Way
I had an embarrassing moment the other day when bartender Aaron Smith of 15 Romolo was teaching me how to make The Last Word. Apparently, the reason my citrus juicer is really hard to close has nothing to do with the juicer being faulty and everything to do with me using it incorrectly! All this time, I've been inserting lemons and limes upside down.
Lemon Custard Cakes Are Lusciously Delicious
Every once in a while, I'll be browsing a food magazine and come across a recipe that I simply must make. This recipe for lemon custard cakes from the February issue of Bon Appétit is the perfect example. After gorging on decadent chocolate desserts for Valentine's Day, I was desperate for a light, refreshing treat.
Fast & Easy Dinner: Greek Lemon and Orzo Soup
Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.
Traditionally rice is added to thicken the soup, but this recipe calls for orzo.
Happy Hour: Jim's Diablo
When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.
Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.
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