With August coming to a close, I realized recently that I had yet to make a batch of sangría at all this spring or summer, which is very out of character for me and something I had to rectify immediately. Our building was having a get-together–the first that we’ve had in probably two years now–and…
Category: cocktails
Roasted shrimp cocktail with roasted tomato cocktail sauce inspired by Ina Garten and Tom Colicchio.
When it became absolutely clear that we were not going to be going anywhere for Thanksgiving back in November, I wasted no time in planning a good meal for us that would be a combination of our favorite foods: roasted duck legs, green bean casserole (for Michael), roasted mushroom soup (for me), tortellini, a Basque-style…
Sipping on a Bicyclette while looking forward to 2021 and planning my cooking projects.
I thought we should start this book with something to lead you into your indulgence, a cleansing glass to get the juices going. It’s known in Italy as a bicyclette, as old men drink it and then wobble home on their bikes. Interesting, Harry’s Bar in Venice refuses to serve this concoction, rather as if…
The Hawksmoor Marmalade cocktail, otherwise known as a strong case for keeping bitter orange English marmalade in your fridge.
Before we address this delightful cocktail, a moment of seriousness: now that we’re less than a month away from the election, it’s clearer than ever that this election is the most important one in our collective lifetimes, and the only way to prevent this country from descending into a place where white supremacists feel free…
Boqueria’s grilled pineapple sangría, and how it prompted me to make the somewhat-obscure Tiki liqueur Falernum.
With cooking still being our main form of entertainment these days, I went all out for Michael’s birthday weekend: piggy burgers from Ed Lee’s Smoke and Pickles, miso corn from Momofuku, poached eggs and mushrooms on toast with hollandaise from Hawksmoor at Home, cheesecake via Alton Brown, ceviche inspired by CVI.CHE 105, and this grilled…
Upping my pasta game with Truffle Shuffle’s live fresh pasta carbonara class.
Truffle Shuffle invited me to attend one of their classes and sent me a meal kit for two in exchange for coverage. All opinions are my own. If you’re interested in attending their next class on Sunday, September 6th, you can sign up here and the code FOODIE10 will give you a discount. For much…
Reflections on completing my cookbook project, and where my collection goes next.
Roughly at this time three years ago, still very much in the midst of my first go at this cookbook project, I was feeling pretty smug because by then I had figured out a way to have crossed off three of the more complex books in my collection: tomes from the likes of Massimo Bottura,…
Eric Ripert’s California Bee Sting from Avec Eric.
Every once in a while I find myself feeling the urge to bring out my fancy rocks glasses that I inherited from my grandmother when we cleaned out her house years ago. They belonged originally to my great-great aunt who sponsored my grandmother’s emigration to the U.S. from Ireland, and they always stood in a…
Making sous vide blackberry cordial.
Since my immersion circulator joined our coterie of kitchen gadgets, I’ve made quite a few infusions with it, from Alton Brown’s fennel cordial, homemade not-actually Grand Mariner, allspice dram, and a raspberry cordial taken straight from the Anova Culinary website. AB’s fennel cordial was exactly as I expected–complex with lots of different anise notes at…
Whiling away the afternoon with rosemary grapefruit milk-clarified punch.
I don’t know what Alton Brown knew when he was making Good Eats: The Return, but one episode is set in a dystopic future and shows you how to create your own sourdough starter using wild yeast, while one of his holiday episodes focuses on low-ABV cocktails that you can sip on all day while…
The Manhattan [food] Project 