Namu. We Love You Long Time.
A self-dubbed contemporary American chef with Asian influence, Chef Dennis Lee shows us that Eastern food has no boundaries. From kimchi tacos, salsa, omelets and fried rice to pork skin pickles, the Namu kitchen is like fusion on crack, but legal and tasty.
Cocktail Party Canapés: Crêpes
Party night: You got the crew, the chit chat and the cocktails … now it’s time to scope out the snacks. Part 2 of 3.
Spiked Spreads. Sweet Jesus.
Preservationist Maggie Davidson’s basic recipes for jams and chutneys are simple, but there’s more to their flavor than meets the eye. Taste her unholy take on apple butter laced with brandy and you’ll wonder why you haven’t been boozing up all your spreads.
Finally. A Reason to Fist Pump Simple Syrup.
Cocktail sweeteners don’t tend to inspire high fives, chest bumps or other testosterone-fueled physical gestures. Until this recipe.The reason? It’s jacked with full-on spice. Translation: Home cocktailing takes a deep dive into new possibilities.
Rid Your Buzz of the Buzz
Have bug garnishes been an intimate part of your outdoor cocktail experience this summer? That’s a little too off-roaded even for us. As the night deepens and drinks flow, use stylish repellents to keep the bugs out and guests buzzed. Mosquito nets not included.
Up Close and Raw
Ingenuity in a Cocktail Glass
Hand-crafted Peanut Brandy Alexanders, Blackberry Bumpkins, Rum Plum Bellinis, Carrot Cocktails and Whiskey Highballs, courtesy of drink master Andrew Noye. Magic hour is about to last all night.
read moreIce, Ice Baby
On our bucket list: 6 sleek holders for cubes. These options range from total steal to slight splurge and make the perfect “one for you, one for me” gift.
read moreSpike Your Iced Tea
Instead of infusing your tea in spirits, why not do the reverse — top your iced brew with a little spirit. We’ve list our top 7 apertifs, liqueurs and digestifs, just waiting to take your virgin summer drink to the dark side.
read moreCognac Cocktails: It Pays To Play.
Chicago’s Todd Appel shares how to fool around with cognac in place of other spirits in cocktail recipes. The payoff: a new twist on your entire repertoire of recipes.
read moreA One Hit Wonder: The Parm Crisp
It’s okay to be snobby about what you buy in bags. Potato chips, for instance … take a pass. When you need a hit of crisp, we’ve got your fix. Think cheese, crunch, off-roaded herbs. Dare we say, it’s more than a snack.
read moreGet Served
Raw Bar
The Post-Vaca “Detox”
by by R. Webb, writer, traveler and bon vivant
Vietnamese Ginger-Lemonade Fizz
by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
Grilled Berries and Booze
by Christine C.
Cracker Jack Snap Cocktail
by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
The Brazilian Goalkeeper
by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer