Wednesday, April 25, 2018

Carnitas in Adobo Sauce

Carnitas in Adobo Sauce

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

Mexican-Style Pork Carnitas

Mexican-Style Pork Carnitas

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

Marinated Cauliflower Salad with Capers

Marinated Cauliflower Salad with Capers

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

The Pendennis Cocktail

The Pendennis Cocktail

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

Italian Ricotta and Cream Cheese Pie

Italian Ricotta and Cream Cheese Pie

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

Welsh Rarebit

Welsh Rarebit

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

Wine-Braised Beef Short Ribs

Wine-Braised Beef Short Ribs

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

The Paddy Cocktail

The Paddy Cocktail

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

Mediterranean White Bean Dip

Mediterranean White Bean Dip

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

Asian-Spiced Chicken Noodle Soup

Asian-Spiced Chicken Noodle Soup

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

Chicken and Celery Stir-Fry

Chicken and Celery Stir-Fry

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

Between the Sheets Cocktail

Between the Sheets Cocktail

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

Cajun-Spiced Chicken and Andouille Chili


Cajun-Spiced Chicken and Andouille Chili

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

Jalapeño Black Bean Dip

Jalapeno Black Bean Dip


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

Moroccan-Spiced Orange and Olive Salad

Moroccan-Spiced Orange and Olive Salad

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

Cuban-Style Black Bean Soup

Cuban-Style Black Bean Soup

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 Stork Club Cocktail

 Stork Club Cocktail

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.