Q: Hoboken ice cream sodas were my favorite back in the fifties and sixties. My favorite place to have this was Hicks on 49th Street around the corner from Saks in New York City. Do you have a recipe? I would love to hear about it.
Out of all the tools we use regularly, who would've thought that the humble bottle opener would be designers' favorite plaything. But this simple tool becomes a functional piece of art when made and shaped in brass, cast iron, or wood. Is it necessary? No. Beautiful? Absolutely.
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it's my cocktail go-to, I've never thought to do much else with the bitter, vibrant red liquor. Until now.
The last two weeks at our CSA we got to PYO (Pick Your Own) blackberries. After we ate enough to give us belly aches, we put them aside for a couple of days. Unfortunately, when I went to grab a handful, some were too soft and squishy for snacking. I wasn't up for making jam or baking so into this week's cocktail they went.
I enjoy a coffee, espresso, or latte every morning, and I typically get a pour-over when I go out for coffee at a popular local cafe here in Austin. But this particular day was different: I decided to order something from that gold-rimmed contraption in the photo above that looks like a prop from a Tim Burton movie. What is that? How does it work? And is it really worth all the hubbub?
There is a point at which human tastebuds can no longer actually perceive more bitterness. But just below that point is this magical place where our tongues curl with happiness — happiness of the hoppy variety. This IPA from Green Flash sits solidly in that magical happy place, promising a hopped-up taste adventure like none other.
A friend who owns his own salt company here in Seattle recently told me about his process — how he drives out to the water source, gathers water, lets it evaporate, and then packages the remaining salt crystals. The one thing I couldn't get out of my mind: genius! There are no food costs and little overhead. So the other day when I read about a common kitchen waste product — coffee grounds — getting turned into something else entirely, my ears perked up.
I am so in love with the
wines from the Languedoc. Not only is the Languedoc one of France’s oldest wine
regions, dating back over two thousand years, it is also the source of some of
the best value French wines you can find, and an exciting hotbed of innovative
A handful of sweet, juicy cherries epitomizes great summer eating but sometimes that dark, sweet flavor needs to be shared, needs a friend, needs to mingle.
Cherries and lime? Friends. Cherries and shaved ice? Best buds. Do I even need to mention how close cherries and bourbon are? That's why it's best to take at least a pound or two and reduce them to their purest form.
Jam's ability to glam up a piece of toast is, of course, a foregone conclusion. But have you ever thought about adding a dollop of this sweet, sticky fruit spread to your cocktail? You should! Shaken with ice and a shot of vodka, jam creates a cocktail of surpassing summery goodness. Whether you've been hard at work canning your garden's bounty or hard at work enjoying the sun, a jamtini is just the thing to toast the end to a perfect summer day.