Got Beer? Sling it in a Drink
A cool, not-so-new ingredient makes every day cocktailing a little more dazzling. And that’s not our beer goggles talking.
Got Bar Bites? We Got Servers.
When you’re ready to dish it out, these platters can take it. Some art, some old, some just too strange to pass up. No matter your style, these talking pieces will add a touch of cool to your presentation.
DIY Olive Oil Tastings
Boston chef David Chinta shares some insider information on the proper way to sip (yes, you read that right) the oil so you detect its nuances. Read before trying this at home.
Bacon Maple Macadamia-Chip Cookies
Before the BLT, the Bacon Burger or the Bacon Egg and Cheese … there was a bacon chocolate bar that needed some lovin’. Who are we to say no?
The In-Your-Face Cocktail Enhancer
Want to make a flavor statement? Do what mixologist Stephanie Schneider does — swirls a variety of rinses in your cocktail glass before she pours to add a whole new nose and mouth experience to your drink.
Up Close and Raw
Trade Secret: This Herb-Infused Invention Dies With Us
Basil in a cocktail only sounds unholy. Personally, we think this recipe — leaked from a Notting Hill bartender who created it — is divine. Just don’t tell anyone.
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Spiked Milkshakes
The only thing better than blending just-picked fruit and fresh hand-made ice cream is shooting it up with booze.
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Edible Bling is the New Tiffany
Send summer out in a blaze of glory with 14k-ish edible accoutrements. They’re perfect for dusting your drinks, desserts and unsuspecting guests with a little glam. Sizzle.
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Raw Bar
The Early Fall
by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
The Ume Remedy
by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress
Labor Day Weekend Under the Stars
by Maria McBride, Photo stylist, event producer, author and style editor shares her musings.
Labor Day Champagne Cocktails
by Christy Canterbury, champagne connoisseur, bubbles hipster and wine buyer
Rum-phoria! Intro’ing Rum-Grilled Chicken
by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer