(Note: America’s Test kitchen sent me their The Complete Autumn & Winter Cookbook for review purposes, though all opinions are my own.) As I write this, we’re less than two weeks from Christmas and less than three from the New Year, and thanks to our vaccines and boosters, gathering for the holidays is once again…
Category: digestivo
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…
Winter to spring cocktails: using blood oranges in arancitacello.
As recently as a few years ago, you would be hard-pressed to find any citrus fruits that went beyond your basic lemons, limes, navel oranges, and grapefruits save for a few short weeks a year. Much like ramps in springtime, you’d be forced to overload on as many blood oranges, Meyer lemons, kumquats, pink lemons,…
My-Ass-Must-Squat-Month: pineapple-cucumber-chile agua fresca.
We’re now in that time of year in which we are flooded by the wave of morning show bits, magazine articles, and blog posts on how to get “back on track” after a period of over-indulgence–just as we were similarly overwhelmed by images and recipes of those temptations only a few weeks or months during…
03.16.10: digestivo (is it limoncello?)
There’s something magical about taking a nondescript bottle of vodka and turning it into limoncello; that is, until you turn it into pompelmocello (or whatever the Italians call grapefruit peels steeped in alcohol and sugar syrup–I’m improvising here). As lovely as lemons are, I’m one who can eat a few grapefruit in one sitting if…
The Manhattan [food] Project 