Pardon Me, Sir, is that Mustard at Your Happy Hour?
11.01.10 by Shirley
If not, it should be. Not only is it the perfect condiment for many of your small plates, it subs into cocktail recipes in place of wasabi, horseradish and ginger. Doubters, reserve judgment until you’ve had a hand-crafted mustard bloody mary.
Read MoreImprov Cocktailing. Unrehearsed. Unscripted. Unheard of New Conconctions.
10.13.10 by Shirley
Down-and-dirty, off-the-cuff creation is the mother of mixology invention. Burn your drink guide here lies the guts and glory.
Read MoreR-Rated Desserts from Childhood
09.28.10 by Shirley
At first glance these Gillian Sara Shaw’s sweet treats may send you on a trip down memory lane, but don’t reminisce too long, after the first bite you’ll taste the nuances that make them all grown up.
Read MoreSpiked Spreads. Sweet Jesus.
07.28.10 by Shirley
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 MoreCocktail Rimmers Worth the Grind
01.17.10 by Stacy
We’ve been bitten by the sea salt bug. Left to our own devices, we’ve crafted our favorite new margarita toppers, and dare we say, we’re rimming almost everything.
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