We've been meaning to show you our new favorite liqueur for quite a while. But as we sipped and sipped, the bottle level got lower and lower, and now we have hardly any left to show you! And that, I s...
Granita is one of the easier summer treats to make—most call for just three or four ingredients, and you need only a fork and a little time to turn it into sweet little shards you can scoop into ...
I had the most unexpected lucky windfall last week. For several years I've followed the adventures of other cooks who were lucky enough to get their hands on green walnuts, and who parlayed their good...
Gourmet has been running favorite cocktails from the 1940s to today, and this one (from November 1959) caught our eye immediately. Big surprise, huh? It looks like a rainbow slushy. But don't be foole...
macerate: v. To soften and infuse food (usually fruit) with flavor by steeping in liquid. This is a technique we talk about more often in the summer, since berries are one of the most common ingredi...
Have you ever made a fruit liqueur or cordial? I never have, but I recently came into possession of two very nice quince fruits, and I wanted to hold on to their flavor as long as possible. We have ha...
All over France in the summer, people sit in outdoor cafes and drink a tall glass of pastis mixed with water. A quintessential French experience, pastis is a liqueur made from anise....
Like spring, crème de violette is now making a gentle, welcome return. ...
As the seasons change, so do our tastes in cocktails. As winter ends, we find ourselves pushing the warming, drink-by-the-fireplace libations such as cognac and bourbon to the back of the liquor cabi...
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