Photo by Julia Gartland Prop Stylist: Megan Hedgpeth Food Stylist: Anna Billingskog Prep time 5 minutes Serves 2 Author Notes I am for the most part a wine and beer guy, but every now and again I reach for something a bit stiffer. In the cold months, that would be a bourbon, and in the
Watermelon Sparkler Done cutting your watermelon and wondering what to do with all of the juice? Look no further than Tikkido’s Watermelon Sparkler! For kids, mix the juice with sparkling water or diet lemon-lime soda. For adults, use prosecco. Top the beautiful pink drink with a paper umbrella, or throw in some ice cubes with
This drink, slightly adapted from Cala in San Francisco, is really a hybrid of a martini and a mezcal margarita, made savory, rich, and somewhat salty with the addition of Castelvetrano olive brine. The cocktail is bright, briny, and refreshing, with a delicate touch of smoke. 4 Castelvetrano olives, for garnish 4 ounces (120ml) mezcal 1
Spring Sangria Slush If you can’t go to the beach this spring break, this frozen cocktail will turn your home into a tiki bar. The best part? No sugary syrups. There’s nothing but fresh fruit in this drink.This recipe is courtesy of Drizly. 6 ounce absolute elyx vodka 4 ounce pineapple juice 2 ounce fresh
Photo by James Ransom Serves 10 Author Notes A fruitier friend of the margarita, this drink is meant to be shared outdoors: in backyards, at barbecues, or on the beach. For this version, we used a simple combination of fresh pineapple juice, lime juice, and tequila blanco. (Fresh pineapple juice is essential—the lime juice will
Tomato-Bean Soup With Pasta This hearty soup is made with acini di pepe, the “peppercorn” pasta. The pasta pieces are “tiny and rice shaped,” according to “The New Food Lover’s Companion.” You can substitute other similarly-sized pasta, if you like. Serve this soup with a green salad with Italian dressing and crusty bread and butter.This recipe is
Serves 10 as an appetizer Author Notes Because I’m lazy, this is really a tomato basil dip with baguette chips rather than real bruschetta. Make sure to use good tomatoes here; watery, mealy tomatoes = watery, sad dip. —wenderzz Ingredients Tomato basil bruschetta dip 3 cloves of garlic, minced 1/2 teaspoon kosher salt, plus more
Advertisement Directions Instructions Checklist Step 1 Preheat oven to 425 degrees F. Advertisement Step 2 Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about
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