While we have much more prominent savory teeth versus sweet teeth (is that a thing–the plural of sweet/savory tooth?), a good, tart curd is something we’ll happily devour. We don’t make it often, but a few times a year Michael will dote over a double boiler to make some lemon curd that we’ll then put…
Tag: grapefruit
Pantry (and wallet) friendly salads in the time of a pandemic: simple Basque salad and orange-mint salad.
We may have joked around here (and our Instagram stories) that we’re enjoying our carbs during our self-isolation–and we are, I assure you–that doesn’t mean that we’re eating our vegetables too. I sang the praises of seaweed salad a few weeks ago, and I’d like to add to that discourse by adding two more salads…
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…
Moscow Muled x The Manhattan [food] Project, and the Moscow via Mexico City Mule
Full disclosure: Moscow Muled provided two copper mugs for review. All opinions are my own. A few weeks ago, the company Moscow Muled reached out to me to see if I’d be interested in reviewing their copper mugs and share my experiences. After looking around on their website to read their story and having a call with…
The Tom Cat cocktail from The Hygge Life.
While I can’t believe January is almost over, I’m also relieved that January is almost over. This is my least favorite time of year, and furry blanket and globe lights aside, I’m eager for the trees to have leaves on them again and for a 60-degree day to be a normal one rather than a…
Grapefruit moonshine and rosemary sparkler, pending a better name.
When you go to a local food festival and end up tasting a really delicious grapefruit-infused moonshine you obviously need to buy yourself a bottle of it to take home…but then the question remains: what to make with it? This was the conundrum I had after picking up a bottle of Belle Isle’s Ruby Red…
Brunch at Enrique Olvera’s Cosme, and a Paloma with grapefruit salt air.
It’s funny–when I was looking for restaurants to add to our New York itinerary, I largely relied on old favorites first but then took advantage of the time of year and started plumbing the best-of-2015 and 2016 eating guides. I didn’t get very far because Adam Platt’s Where to Eat 2016 gave me way too…
09.03.12: dinner (Pacific cod ceviche and Terra-Chip-crusted scallops)
This is not going to be a normal post with a pithy (ha!) little story about this particular meal, because I have been staring at this photo of ceviche for a few weeks now and still can’t come up with something about Labor Day that isn’t completely banal. I mean, I could go all “bla…
07.03.10: dinner (finally, the ceviche emerges).
Sometimes I wonder if our readers take note of single commentary words in the title of the posts. Ceviche “finally emerges”? I have made this a few times now, and each time the wife dutifully photographs it and waits for me to wax philosophical on the majesty of macerated fish. The problem is that I was never…
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 