Easy Garnishes for Simple Soups
If you've got a hearty, chunky, colorful soup, it's usually good to go on its own (maybe a sprinkle of cheese on some chili). But a simple, puréed soup can look a little plain—and a quick gar...
If you've got a hearty, chunky, colorful soup, it's usually good to go on its own (maybe a sprinkle of cheese on some chili). But a simple, puréed soup can look a little plain—and a quick gar...
Yesterday we posted a recipe from the Los Angeles Times for bloody marys made with fresh tomatoes and garnished with pickled green beans. Since we've also been talking about pickling quite a bit la...
We're not ones to spend a ton of time gussying up our food, but if we've put some effort into a recipe, it is nice to present it with a little flair every now and then. These mint leaves — sugared, ...
Last summer I spotted Melissa Clark’s ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued. I made a mental note o...
It's a beautiful warm day, perfect for the cooling tang of a Margarita. You have everything you need to make a top-shelf, hand-crafted drink: fresh limes for juicing, Cointreau, a good quality “silv...
There's nothing like the briny crunch of a cocktail onion to complement a Gibson's bracing coolness (in fact, garnished any other way, the drink would just be called a Martini). We like to leave ours ...