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Yummy Links: From Anthony Bourdain to Bruce Willis
- Adam Roberts chats with a tipsy Bourdain in the video above. If that whets your palate then check out the extended Bourdain interview. — The FN Dish
- Have we gone too far with pre-packaged foods?
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Today's Special: Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
I'm a big fan of tuna canned in olive oil. I know there was a huge health craze and practically all of the tuna canners started canning their fish in water but I prefer the tuna canned in olive oil: to me it tastes better (YumSugar disagrees with me on this one, but says she rarely uses canned tuna and prefers the real stuff). If you have yet to try a recipe that calls for canned tuna in olive oil as an ingredient, I would recommend using a can of the good stuff to make today's special recipe.
Happy Hour: Trick-or-Tini
Just in case you don't have enough Halloween themed cocktail recipes, here's another! It's a twist on the classic martini, the trick-or-tini. With its fun name and Halloween hues, this candy corn look-alike is a dessert in itself.
Happy Hour: Vodka Tan Mash Up
A few weekends ago I found myself at the Union Street Festival with Dear, Yum, and Geek. We started off at Umami, a sushi restaurant where Dear is friends with the bartender. As a favor to us, she had him make his specialty: a vodka tangerine mash up.
Come Party With Me: Gossip Girl Premiere — Drinks
No season premiere party is complete without a special drink, especially if the show in question is Gossip Girl, where the characters seem to be constantly guzzling cocktails. All the recipes I'm making next Monday night were created by acclaimed New York City chefs: Daniel Boulud, Mario Batali, Eric Ripert — Blair and Serena have surely dined at their respective restaurants.
Not to be forgotten is Jean-Georges Vongerichten.
Happy Hour: Loft Liqueurs
Earlier this month, I was pleasantly surprised to hear about the opening of the world's first all-organic bar. So when I learned of Loft Liqueurs, the first USDA certified organic liqueur, I had to find out what all the hype was about.
Created by two best friends and San Francisco hospitality veterans to save people from "the bright neon color of your average apple martini," the limoncello-inspired spirits are at the forefront of sustainability and eco-consciousness.
Must-Read: Sticky, Chewy, Messy, Gooey
Party recently polled you about dessert preferences, and it came as no surprise that most of you love dessert in any form. Many of you, however, singled out gooey, sticky sweets as your preference. Naturally, I had this in mind when I came across Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth ($15.61) by pastry chef Jill O'Connor.
Happy Hour: Tanger-rum-ita
When it comes to food, I try to be as receptive as possible. If I don't like something on the first taste, I'll often try it again later, just to keep an open mind and palate. I wasn't a fan of Loft's Tangerine Liqueur on its own, but I wanted to give it another chance.
Come Party With Me: Chinese New Year — The Look
Red and gold are the perfect colors for an elegant Chinese New Year dinner. Use Asian prints and symbols as accents. Start by covering the table in a rich red tablecloth.
Come Party With Me: Chinese New Year — Dessert
Although desserts are not tremendously popular in Asian cuisine, for a Chinese New Year celebration, there are plenty of options. First there's the traditional Nian Gao, a sticky, sweet gelatinous cake. Then there's the modern spring roll: filled with fruit, fried until a golden, and served with a caramel rum dipping sauce.
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