The Smoke-Filled Cocktail: One Big Mouthful of WTF.
01.08.11 by Shirley
Meet the latest mixology trend: infusing spirits with a cozy, campfire taste and scent. At first, a mindblow—now we’re hooked. Let Junior Merino’s tricks transform your happy hour into the first space in your hood to serve a scorch in every sip.
Read MoreLabor Day Weekend Under the Stars
09.01.10 by served raw
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My favorite events are smaller and held at home, where I have time to talk with everyone and have a sit-down feast. It reminds me of all my favorite memories growing up in a large family. I find as life becomes busier, I keep trying to recreate those happy moments. But creating the perfect
Tara Mathison’s Punch-Off
07.01.10 by Stacy
What does a Brooklyn hipster with a mad mixology habit and a sculptor’s hands do with a few spare hours to kill? Pairs wine flights with BBQ, home-mixes with any open bottle and challenges fellow bartenders to showdowns. Bring on the architectural garnish.
Read MoreBeerBQ. Just Add Chicken.
06.23.10 by served raw
Barbeque with brew? Yep. Dare to defy the laws of physics and common sense with two beer-inspired BBQ recipes that are less about presentation and more about taste. Don’t forget to add Jeff Foxworthy to your guest list.
Read MoreThe Booze and BBQ’ed Pizza Sunday Brunch
05.08.10 by Stacy
Mix-and-match your favorite toppings to create new grilling recipes at every party.
Read MoreAsian Fusion BBQ Party: Dessert
04.29.10 by served raw
Panna Cotta doesn’t have to be that gelatinous blob served at wanna-be gourmet restaurants that you pretend to love because it’s European and luxurious. This version is very Italy-meets-Asia thanks to an infusion of tropical fruit flavors. Break one out to sex up a barbecue menu or to show up your great aunt at her next high tea. Part 4 of 5.
Read MoreAsian Fusion BBQ Party: Side Dish
04.28.10 by served raw
How do you make mushrooms sexy? That’s not trick a question. It’s easy when you splash them with some flavorful ingredients and singe them with flames. Our recipe uses portobellos which can be thrown on the grill, broiled in the oven or speared and held over your fancy fire pit. No rules, only fungus at its most delicious. Part 3 of 5.
Read MoreAsian Fusion BBQ Party: Thai Salad
04.26.10 by Shirley
If potatoes, bow-tie pasta or a slaw mix are in your go-to summer salad, may we suggest an alternative? Try an “It” spin on your old-school recipe by using soba noodles, a twist that won’t take guests outside the comfort zone. Part 1 of 5.
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