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If you’ve recently shopped for fine chocolates in Paris, London, San Marino, Hong Kong, Melbourne, Istanbul, or Beirut, you might already know of Patchi, a company lauded for its delicious, all-natural delights.
Sage & Onion’s run as one of the town’s best restaurants ends with a ray of hope.
My wife’s family isn’t Scandinavian, but Spritz cookies are supposed to be. Still, her grandmother passed down this recipe (it’s even in her handwriting, if since scanned and shipped about via email), and whether it came from the nearby settlement of Swedes in Kansas or a church cookbook, it’s still one fine way to celebrate the season.
It’s practically New Year’s Eve and simple champagne won’t do; you need something with a bit more elan and oomph. Enter the Seelbach Cocktail from a hotel of the same name in Louisville, Kentucky, via Ted Haigh, aka Dr. Cocktail’s handy Vintage Spirits & Forgotten Cocktails.
Here’s what I want for Christmas-never to be so lazy that I can’t shake my own darn cocktail. Sur la Table has the useless Pro Electric Martini Shaker/Stirrer gizmo on sale at $99.95 discounted from $190, but I’d say that price has a decimal place to give before this shaker can even become the Singing Bass of 2007, something worth a laugh before it gets jammed in a closet or regifted to Uncle Herbie.
Out of boredom and the desire to challenge myself with a simple cooking experiment came the idea to test my stubborn persistence: make a unique homemade dish every day for a month. To bring this one zany idea to fruition I needed:
Two West Coast food traditions have nothing on Ethiopia. Seattle-and the rest of the world-got beat to coffee by hundreds of years, and while San Francisco is famous for its sourdough, Ethiopia’s injera-a spongy, flatbread sourdough that is central to its cuisine-is centuries older.
Christmastime in New Orleans is deliciously magical. Steeped in tradition, folklore, and food, the festivities provide a unique flavor.
Yes, two weeks of writing about ridgeback shrimp-that’s how much I love them. Here, they’re just one more ingredient in a tasty melange that asks for substitutions. In fact, this recipe is based on a risi e bisi from Mario Batali’s Molto Italiano.
Turns out you can sell cheese-indeed, be surrounded by more than 125 different types of cheese, from cow and sheep and goat, from Red Dragon to St. George, from Australia to Zamora, Spain-for four years and still like it.
