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.
read moreSpiked 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.
read moreIngenuity 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 moreSteve & Maya’s Vegetarian Menu: Prepare to Drool
If you think vegetarianism means wilted greens and flavorless tomatoes, lend us your taste buds. Mineral restaurant, a Mecca of non-meat cuisine, challenges every stereotype of vegetarian food. Their global-inspired recipes and layered flavors have the most ravenous of carnivores licking their plates.
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 moreOrgeat Puts the Ooh in Ooh La La
Add a smooth new dimension to your cocktails by incorporating a trade secret from Darcy S. O’Neil: a hand-crafted simple syrup recipe made from almonds and a touch of creativity. Lace your signature drink or France’s raciest cocktail with a drop or two.
read moreTeam Dish. We Party with Ryan.
07.15.10 by served raw
If you love a good celebration, but crave something a little different, run with the crew that adds passion and personality to every experience.
read moreHaute Couture Candies
Chocolate doesn’t have to be so square … or so expected, thanks to MarieBelle. Cocoa purveyor (and connoisseur) Rodolfo Espinal illuminates some creative ideas that make us melt. And yes, that’s the last of the choco-related plays on words.
read moreThe Modern Martini
London’s Tony Conigliaro talks gin, cocktails and botanicals, as well as the secret to adhering to the elegance of the classic preparation and the sipper’s personal style. Turns out, this drink is the make-or-break for a good bartender.
read moreThe Bourbon Renaissance
If you think your sideboard is worthy of staging its own revival, check out Paul Mathew’s The Hide bar in London. In his upstairs laboratory, his weapons of choice include rigged bong-like smokers, tea strainers, straps of leather and wine barrel shavings. Viva la revolución.
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