Wednesday, July 18, 2018
Mexico’s favorite tequila-based drink
Tequila based? You’re probably thinking Margarita. But in Mexico, the most popular cocktail is pronounced “La Paloma.”
The Paloma is a tall, cool sipper. That – plus great flavor – makes it perfect for fighting summer’s heat. With the weather we’re having in our part of the world, we need all the coolth we can get.
Bring on The Paloma. Por favor.
Wednesday, July 11, 2018
A Mediterranean one-skillet dinner that’s quick, easy, and healthy
We’re enjoying summer’s bounty of vegetables and herbs in our part of the world. But the weather is unremittingly hot, so we don’t want to spend much time cooking.
Fortunately, we have stir-fry. It’s a quick and easy way to showcase almost any vegetable you can think of.
This dish takes only about 20 minutes total for prep and cooking. Stress-free weeknight dinner, anyone?
Wednesday, July 4, 2018
A refreshing drink for the dog days of summer
Hot enough for you? In our part of the world, it seems like August already. So we’re breaking out the most cooling drinks we know.
Nothing says refreshing like a citrus-based drink. In the Salty Dog, that means tart, tingling grapefruit juice. Plus, the drink’s salted rim adds even more tongue tingle.
And that’s no shaggy dog story.
Wednesday, June 27, 2018
Mustard adds tang to this French-style dish
Coleslaw doesn’t require cabbage (really). You can use almost any shredded vegetable to make slaw. In France, carrots are a popular choice.
And what a terrific choice it is! The bright color and vibrant flavor of carrot slaw will liven up any picnic or cookout. Plus, you can make this dish several hours ahead of time.
Tasty, make-ahead dishes are gold. In this case, 14-carrot gold.
Wednesday, June 20, 2018
When the temperature soars, our appetites wilt. We’re just not in the mood for heavy food or drink.
Tip Top Cocktail to the rescue! This drink doesn’t contain much booze per serving—less alcohol than you’d find in a glass of wine, in fact. And its crisp, refreshing flavor revives our appetites. So it’s an excellent pre-dinner drink.
All around, this cocktail is—wait for it—tip top.
Wednesday, June 13, 2018
This make-ahead Italian-style dish is ideal for summer entertaining
During the lazy days of summer we want to be, well, lazy. But we still want to entertain. So we look for dishes that are easy to make, preferably ones we can prepare ahead of time.
Enter these Italian-style marinated mushrooms. Flavored with olive oil, lemon, and vinegar, they make a wonderful appetizer or side dish. And they taste better when made several hours ahead, or even the day before serving. They’re also delicious when cold or at room temperature – so they’re perfect for the picnic table.
Plus they taste really good! Kind of addictive, actually. Magic mushrooms, you might say.
Wednesday, June 6, 2018
A pre-Prohibition charmer for the #MeToo era
Fluffy Ruffles? Is that a thing?
Indeed it is. A person, actually – albeit in comic-strip form. And her namesake drink has sensational flavor.
The name evokes fancy dress, so it’s perfect for weddings, graduation parties, and other June events.
But it also recalls an earlier era of women’s activism (more about that later). So feel free to drink it in jeans or yoga pants.
Wednesday, May 30, 2018
|Cape Codder Cocktail|
Cool ones for hot days
Summer is here in our part of the world. Now that we’ve celebrated Memorial Day in the US, we’re ready for flip flops and tee shirts. Not to mention tall, cool drinks.
So we’ve decided to kick off the summer season by rounding up some seasonally appropriate cocktail recipes. We’ll race you for the hammock.
Wednesday, May 23, 2018
Coleslaw with attitude for picnics and cookouts
Umm, coleslaw. Now that summer is on the way in our part of the world, we can’t stop thinking about it. And variations on it.
Like this collard-greens version.
Collard greens are a close relative of kale, that rock star of veggies. And like kale, they’re flavorful, nutritious, and versatile. Use them in coleslaw, and you’ll find that a familiar dish has acquired an entirely new personality.
That’s a good thing. Because with Memorial Day right around the corner (officially kicking off cookout and picnic season here in the US), you probably need all the coleslaw recipes you can get.
Wednesday, May 16, 2018
Cream and mint add pizzazz to this traditional dish
A classic French dish that’s quick and easy? Mais oui!
This duet of lettuce and peas makes a perfect starter or side. So serve up the flavor without the fuss.
Wednesday, May 9, 2018
Intense flavor in a quick and easy dish
Markets are bursting with fresh produce in our part of the world. Including green beans (aka string beans or snap beans). So why not roast a mess of them?
Oven heat concentrates and deepens the (already wonderful) flavor of fresh vegetables. And roasting veggies requires little effort – prep work is minimal.
Best of all, these beanies are equally good served hot or cold. So they’re both dinner-party perfect and picnic friendly.
Wednesday, May 2, 2018
Celebrate the Kentucky Derby with a classic
Thoroughbreds are chomping to run for the roses. And you’ll need bourbon to watch them.
Enter The Derby Cocktail, a bourbon-based charmer that will quench your thirst while you lounge in the bluegrass.
We know you’ll like this one. We’ll even bet on it ($2.00 limit, of course)
Wednesday, April 25, 2018
A richly flavored Mexican favorite
Most of us know about adobo sauce, right? It’s the stuff that canned chipotle chilies are packed in. But have you ever made homemade adobo? It’s a great sauce or marinade for meat, especially pork.
Our method for making adobo sauce is quick and easy. And in this post, we serve the sauce with its best friend, carnitas.
So get ready to pig out for Cinco de Mayo.
Wednesday, April 18, 2018
Use this succulent meat in tacos or as a main course
Carnitas means “little meats.” In Mexico, you often find these served as “street food,” usually in freshly made corn tortillas. But you can also use the meat in tamales, burritos, sandwiches — or just piled up on a plate.
Carnitas are perfect for festive occasions (think Cinco de Mayo). So grab that party sombrero and get your Mexican on.
Wednesday, April 11, 2018
This healthy Mediterranean-style starter can be made ahead for extra versatility
Cauliflower has been an “it” vegetable for years. And why not? It’s flavorful and nutritious, and works well in lots of dishes.
We particularly like to marinate cooked cauliflower in olive oil and vinegar, then serve it as a salad. Adding capers gives it tang. Tossing in some parsley and pimento ups the flavor and color.
Best of all, you can make this salad ahead of time. So it’s perfect for entertaining – no last-minute rush to get that first course on the table.
Wednesday, April 4, 2018
This classic has the clear, cleansing flavor of an April shower
The weather is finally getting warmer in our part of the world. Soon we’ll be craving cool libations to sip during those long spring evenings.
The Pendennis Cocktail, with its pink hue and enticing apricot aroma, is perfect for that. Named after a Louisville private club, the drink is less well known than it deserves to be. Once you taste it, though, we’re betting this will become a regular in your drinks rotation.
Be sure to share it with your friends, too. They’ll toast your generosity.
Wednesday, March 28, 2018
Traditional for Easter, you can skip the crust for a gluten-free sweet
Should we call this a pie, a tart, or a custard? It has elements of all three.
Ricotta pie is an Italian favorite, especially at Easter time. With the addition of cream cheese, it becomes something halfway between pie and cheesecake. So we guess you could call this cheesecake, too.
But what’s in a name? We just call it delicious
Wednesday, March 21, 2018
An open-face toasted cheese sandwich, extra savory
Welsh Rarebit – a/k/a Welsh Rabbit – is comfort food with savor. It’s quick and easy to make too, so it’s perfect for a weeknight dinner. Or maybe a midnight snack.
Fast and flavorful, this dish will put a twitch in any bunny’s nose.
Wednesday, March 14, 2018
Served over mashed potatoes, comfort food at its finest
Spring may be coming, but it’s still plenty chilly in our part of the world. So we’re not putting away our braising pot just yet. And what better than braised beef short ribs to chase away the last days of winter?
After a few hours luxuriating in a rich wine sauce over low heat, the meat becomes soft, yet retains its toothsome character. And the rich flavor is succulent beyond belief.
Best of all, this dish tastes better cooked a day or two ahead, then reheated. So it makes perfect party food.
It’s so good your guests will applaud. Or even better, request seconds.
Wednesday, March 7, 2018
This Prohibition-era classic is an Irish whiskey Manhattan
OK, we’re not wild about the name of this drink. Back in the day, “paddy” was pretty much an ethnic slur against Irish immigrants. Fortunately, these days the insult has lost most of its sting.
That is the name of the cocktail, though, and has been since the drink was invented (probably in the 1920s). And since the drink tastes really good, we’ll just have to live with it.
Because once you taste this, you won’t want to live without it.
Wednesday, February 28, 2018
Garlic and lemon liven up this healthy appetizer
Appetizers, we love you. Maybe too much. Could you tone down the fat and calories, but keep the flavor?
Voilà – Mediterranean-style white bean dip!
This dish is made with pantry staples, so you can whip up a batch quickly if you have unexpected company. It’s healthy stuff, too, so no one needs to feel guilty.
And you’ll be bikini-ready for your next trip to the Côte d’Azur.
Wednesday, February 21, 2018
Rev up this traditional favorite with ginger, garlic, and jalapeño
We’re trudging through cold-and-flu season in our part of the world. Time for chicken noodle soup (a/k/a liquid penicillin).
You could buy canned soup, of course (and the leading brand’s logo is museum quality when painted by Andy Warhol). But homemade is so much better, especially when you add an Asian angle.
This soup is so good you may look forward to getting sick. And creating your own work of art.
Wednesday, February 14, 2018
Ginger, garlic, and fermented black beans add sizzle
Lunar New Year arrives on February 16. So how about some Chinese-inspired stir-fry?
Asian cooking can look complicated to Westerners, but it’s actually pretty simple. It’s all about the prep – the cooking takes very little time.
So fetch some flavor for the Year of the Dog.
Wednesday, February 7, 2018
This flirty variant of the Sidecar is perfect for Valentine’s Day
Interesting name, no? But perfect for Valentine’s Day. And this drink tastes even better than it sounds.
Kiss kiss. Sip sip.
Wednesday, January 31, 2018
Zesty, flavorful – and perfect for Mardi Gras or the Big Game
So we have the Super Bowl this Sunday, followed soon after by Mardi Gras. Calling all party planners!
This Cajun-spiced chili serves up New Orleans in a bowl, which makes it perfect for both events. Best of all you, can make it a day or two ahead of time – because the flavor only improves as it rests in the fridge.
All planning should be this easy.
Wednesday, January 24, 2018
Easy and spicy, this Tex-Mex fave also makes a terrific spread
The Super Bowl is rushing toward us like a 300-pound lineman. So get those party platters spinning!
You’ll need plenty of munchies and goodies. One of our favorites is this spicy Jalapeño Black Bean Dip. It’s an easy recipe, and fast to make. So you’ll have more time to spend with your guests.
And watch your team win. Or not.
Wednesday, January 17, 2018
Snappy and satisfying, this makes a great dinner starter
Oranges and olives together? Don’t judge.
Sweet oranges are actually a great match for salty, briny olives. And this dish is easy to make, so you can serve it any weeknight.
But it’s also fancy enough for a dinner party. So you could say this salad is diversity on a dish.
Wednesday, January 10, 2018
Chase away winter with this warming soup
Here in the US, arctic weather has elbowed in. Time for hot soup!
This Cuban-style black bean soup is particularly tasty and nutritious. And you can make a vegan version, so no one gets left out in the cold.
Wednesday, January 3, 2018
The signature drink of an iconic NYC nightclub
The Stork Club delivered. Founded in 1929, it gave New Yorkers a classy place to eat and imbibe – away from the prying eyes of Prohibition enforcers.
And its namesake drink made the cloak-and-dagger worth it. A smooth combo of gin, Cointreau, and citrus juice, the Stork Club Cocktail offers the perfect start to your night on the town. No password needed.