Author Notes: Recipe from New Orleans Cocktails: Over 100 Drinks from the Sultry Streets and Balconies of the Big Easy by Sarah Baird. —Sarah Baird Makes 1 2ounces gin 1ounce half…
Author Notes: Affectionately called “thousand-hole crêpe,” these are really named “baghrir.” While I went ahead and prepared the batter the night before and allowed it to r (…more) —Rachel Food52…
Author Notes: Seedlip is a non-alcoholic spirit from the U.K. (available in our Shop!) that is all about creating a cocktail-like drinking experience for the non-drinker. T (…more) —Olivia Bloom…
Author Notes: IF IT’S A VEGETABLE, I’ve charred it. Browning fruits or vegetables over high heat develops both bitter and sweet notes and creates texture. Charring is kind (…more) —Vivian…
Author Notes: This easy, no-waste rhubarb recipe yields two great products. The first is a rhubarb syrup that’s sweet and slightly tart, and perfect for mixing into cocktai (…more) —Emily…
Serves 2-4 1green plantain 1/2cup vegetable oil 1tostonera Heat oil to frying temperature. Peel plantain: cut off the top and bottom; cut into the outside curve edge of the plantain, going…
Author Notes: Make these at least a day ahead for the best flavor and texture. Note: Buckwheat hot cereal is uncooked raw buckwheat groats milled to a medium coarse meal.…
Author Notes: This elegant dinner party dish was invented by a model of a nineteenth-century Parisian chef named Adolphe Dugléré. According to Larousse Gastronomique, he st (…more) —Emily Kaiser Thelin…
Author Notes: The Rivington Punch marries two of the most classic spritzes—the white wine spritzer and the Aperol Spritz—and then dresses them up in bright pink. A base of (…more)…