Lauren Gordon|Aug. 29, 2014 1:03 pm EST Slow-Cooker Mulled Apple Cider Picture this: you’re outside for a better part of the morning, raking leaves in the brisk fall air and you’re finally on your last pile. You walk back into the house and it hits you: the crisp smell of apples, the homey aroma of
If you think food transformed into foam and served on porcelain plates is a stronghold of modern haute cuisine. Then, a fish taco party may be the best beach party you’ll ever go to. These fish tacos are assembled at the table and eaten with your hands. They can turn any gathering of respectable people
Serves 2 Author Notes Along with making my lunch and helping prepare dinner with my mother, I was also responsible for making the morning coffee even before I began drinking it formally. I grew up a coffee lover and recall being given milky coffee at home and at the diner by my dad. Coffee ice
The Italian bittersweet vermouth called Punt e Mes is my Kryptonite, the one cocktail ingredient I just can’t resist. And it gets even better in this bold (but low-alcohol) concoction, which Jeremy Simpson created when he was working at Bestia in Los Angeles. Simpson rounds off the bitter edge of the vermouth with luscious maraschino
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This salami and potato chip tower, inspired by Korean honey butter chips, is a stunner at any festive occasion. It’s gorgeous to look at, delicious to eat (and eat and eat), and so much fun to make. Crisp up salami slices in a skillet, mix with store-bought potato chips, drizzle everything with spiced honey butter
Serves 4 – 6 Author Notes More of a technique than a recipe, this is adapted from the delightful, but little-known-today two-volume book called “The Gentleman’s Companion.” This tequila-strawberry delight requires three ingredients: tequila, strawberries, and lots of patience. It comes from the second volume, subtitled “Around the World with Jigger, Beaker and Flask.” The
Photo by Mark Weinberg Prep time 5 minutes Serves 1 Author Notes Originally created at the Detroit athletic club in the 1920s, a Last Word—equal parts gin, lime, maraschino liqueur, and chartreuse—is perfectly suited for rotgut bathtub gin, which is almost certainly what was used in the original cocktail. Bold, spicy, vegetal, and tart, the
Photo by Mark Weinberg Serves 6 Author Notes Anyone who’s ever thrown a holiday party can attest that they create a very delicate ecosystem of drinkers. Guests inevitably divide into two very distinct cocktail camps. The first is the group who wants to drink something lighter, something that smacks pleasantly with citrus and doesn’t show
Serves 1 Author Notes Step inside Fontana, the best wine bar in Parma (Italy) and you’re sure to find a selection of panini—sandwiches that are filled with delicious combinations of salumi, meats, cheeses, vegetables, a big selection of sauces of course and grilled to crisp perfection. It’s my favorite place in Parma to have a
