Beverage Recipes & Ideas
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Great Wineglasses: Are They Worth the Investment?
Are good wineglasses worth the money? Does a good wineglass enhance the wine? Should you use different glassware for red, white and sparkling wines? Are all good wineglasses expensive?In my opinion, the wineglass matters. However, as with wine itself, there are many opinions about wineglasses, and, as expected, a great deal of snobbery. From my experience tasting wine professionally for many years, here are a few of my thoughts on what really matters in a wineglass.
Aug 6, 2009
How Cold Should Beer Be Served? Beer Guide
Cracking open an icy cold beer on a hot afternoon is as much a part of summer as cook outs and frisbee. Or is it? As refreshing as a cold beer can be, we recently learned that we might be doing some of those beers a real disservice!In talking to the bartender at a local brewery restaurant, we learned that they serve all their beers at around 42° Fahrenheit, which is significantly warmer than is common in the United States.
Aug 5, 2009
Cool Recipe: Michelle’s Sparkling Strawberry Lemonade Stay Cool!
We asked you how you’re staying cool this August, and your answers are already coming in! Here’s our first reader Stay Cool! recipe.Name: MichelleLocation: PennsylvaniaHow are you staying cool? Lots of icy cold fruit drinks keep us cool on summer days. Sparkling strawberry lemonade recipe below!Sparkling Strawberry Lemonade4-6 lemons, enough to equal 1 cup of lemon juice1-1 1/2 c. simple syrup (recipe follows)16 oz.
Aug 5, 2009
West African Ginger Drink
With faraway travel in mind this month, we have been watching online videos of the Australian television program “Food Safari,” which takes viewers into multicultural kitchens across the country. We recently tried a recipe from the Africa episode and have found our new favorite summer cooler: West African ginger drink.Non-alcoholic ginger beverages (sometimes referred to as ginger beer) are popular throughout Africa.
Jul 29, 2009
Buckler: Our Favorite Non-Alcoholic Beer (So Far)
We have a particular reason for craving non-alcoholic beer right now, and this has emerged as a recent favorite…See, I’m pregnant. And I love beer. More than wine, slightly less than gin gimlets, and on par with margaritas. I miss all of those things right now (hot weather is even more cruel when you can’t cool off with a cocktail), but fruity concoctions like basil lemonade tide me over pretty well. Most of the time.But on certain afternoons (or, hey, mornings!
Jul 23, 2009
Escape to Greece: Truly Unique Wines from Santorini
I have visited many wonderful places around the world, but I have to concede that the island of Santorini has to rank as one of the most spectacularly beautiful. Watching the sun set over the dormant volcano, known as the Caldero, is to experience a little bit of heaven.
Jul 23, 2009
Escape to Greece: Great Wines from The Peloponnese
I have just returned from a breathtaking wine trip to Greece, where I visited the wine regions of the Peloponnese and Santorini. With a winemaking history that dates back over 4000 years, unique soils and micro-climates, and over 300 indigenous grape varieties, it is little wonder that wine drinkers around the world are embracing Greek wines so enthusiastically. Cook up some Greek food and find yourself a great bottle of Greek wine for an easy escape to this beautiful land.
Jul 16, 2009
How To Pour and Taste Beer Like a Boss
Good beer deserves its own glass. Left in the bottle, your beer experience is limited to one thing: how the beer tastes. That’s of crucial importance, to be sure, but to really appreciate your finely crafted brew in all its glory, that beer must be liberated. Pour your beer into a glass, my friend — you’ll be rewarded with not only taste, but aroma, color, bubbles, and a foamy upper lip. Here’s what to do.
Jul 15, 2009
Food Science: Why Carbonated Soda Explodes When Shaken
As kids, we always thought it was a pretty funny joke to shake up a bottle of soda and leave it for the next unsuspecting person. Our sense of humor has improved since then, happily – and we’ve gotten a lot more curious! Why does shaking fizzy drinks make them even fizzier? And more importantly, once shaken, how can we avoid getting a shower?Carbonated drinks are made by forcing carbon gas into a beverage under pressure.
Jul 14, 2009
Recipe: Che Dau Xanh (Vietnamese Dessert Soup With Mung Beans)
Earlier this week, a reader inquired about more uses for mung beans. Like several of you, my thoughts turned to Asian-style sweet mung bean soup.In Vietnam, sweet soups or puddings are known as chè. They may be served hot or cold in bowls, glasses, or over ice, and contain ingredients ranging from various kinds of beans to tapioca, glutinous rice, jellies, lotus seeds, and fruit. As a child, the scent of chè simmering on my family’s stove always had me jumping in excitement.
Jul 2, 2009
Wine: Heard it Through the Grapevine by Matt Skinner Book Review 2009
In May I had lunch with wine author and writer Matt Skinner, who shot to fame as the new generation sommelier from Jamie Oliver’s restaurant Fifteen in London. Matt was in the US to promote his newly launched wine book Heard it Through the Grapevine — The Things You Should Know to Enjoy Wine. With bookstores awash with wine books and guides, I was a little skeptical in the beginning. Was this just a very good PR machine at work or a book worth reading?
Jun 18, 2009
Hot Drink for Summer Evenings: Lemon Verbena Tisane
Even summer evenings can be breezy and cool, and some nights we want a warm drink that is still refreshing. The perfect choice is an herbal tisane, especially one made with lemony summer herbs: lemon balm, or lemon verbena.We’ve talked about tisanes before; a tisane (tih-zahn) is the proper name for an infusion of herbs and spices.
Jun 15, 2009
At-Home Frappuccinos — the Vietnamese Way Gourmet
Admit it, coffee purists. You fork over $5 for a Starbucks Frappuccino every once in a while. Or (West Coasters) an Ice Blended from Coffee Bean & Tea Leaf. Sweetened coffee that’s whizzed into a morning milkshake is sometimes irresistible. One writer from Gourmet took a common Vietnamese drink and made a sweet, Frappuccino-like concoction that we wish we had in hand right about now…If, like us, you want the exact recipe, you’ll be disappointed.
Jun 4, 2009
Wine: Let’s Hear It For Sparkling Rosé Wines
Inspired by the many comments about sparkling rosé wines that followed my post last week on rosé wines, I felt it only right to give sparkling rosé its day out and deserved spotlight. Almost every region that makes a sparkling wine also produces a rosé version.
May 14, 2009
Cinco de Mayo Recipe: Mango Michelada
Happy Cinco de Mayo! Today is a great excuse to eat plenty of Mexican food. Do you love Mexican food? If so you’re right there with Michelle Obama, who said yesterday that it is her “favorite food in the whole wide world.”And if you want a refreshing drink to wash down all that spicy Mexican food, try a michelada. Have you ever had one?A michelada is a beer cocktail with hot sauce, lime, and salt — a beer margarita, if you will.
May 5, 2009
Beer Guide: What Are Hops?
Beer buffs will often describe the flavor of a particular beer by saying things like “It’s hoppy,” or “Not a lot of hops.” Ever wonder what the heck these guys are talking about? Read on…Hops are one of the basic ingredients in beer brewing – the others being grain, yeast, and water. The hops we use in brewing is actually the flower of the hop plant, which is a member of the hemp family.
Apr 8, 2009
Beer Guide: What is Double Bock?
Double bock (or doppelbock) beers have became one of our new favorites this winter! And with cold weather lingering in many parts of the country, there’s definitely still time to enjoy this warming malty brew. Read on for more info and a few suggestions…Double bocks are often described as “liquid bread.” Indeed, some of the ones we tried we so thick and hearty that they could have been a meal unto themselves!
Apr 1, 2009
Food Science: Artichokes and Sweetness
Did you know that artichokes can make other foods taste sweet? We’ve never noticed this ourselves, but an article in the March issue of Saveur Magazine mentioned the fact in relation to pairing artichokes and wine. Now we can’t wait to get our hands on some fresh spring artichokes to see for ourselves!The article explains that artichokes naturally contain an acid called cynarin.
Mar 31, 2009
What’s Your Favorite Discontinued Food Product?
Have you ever had a favorite brand or food product get discontinued? The recent death (and comeback) of Mother’s Circus Animal cookies had cookie-lovers in a slump. I personally am still mourning this tea, pictured above, a short-lived herbal tea from Celestial Seasonings that I drank when I was very small.Pelican Punch was actually marketed towards kids. I remember it tasting like chamomile and mint, but my mother says it had carob in it too.
Mar 24, 2009
Storyville Coffee Company: Fresh Coffee at Your Door
We recently had the opportunity to try out fresh coffee beans from Storyville, a Seattle coffee company that sends their beans direct to your door. But this isn’t just any mail-order coffee service. Storyville is on a serious mission: they are utterly determined to help you make a great cup of coffee, and they go to great lengths to see that happen. Here’s how.At first, we were rather skeptical of Storyville and its efforts to promote its beans. Why?
Mar 17, 2009
Good Question: What Beers and Wines Pair With Stir-Fry?
Allison is looking for beer and wine recommendations for her favorite fast, cheap dinner. Can you help?In keeping with trying to keep dinners light, healthy and cheap, I’ve found myself making vegetable stir-fry a couple times a week. It’s really cutting down on costs because I can just buy whatever veggies are on sale that week at the store. I’ve been pairing the stir-fry with chicken or beef and I sometimes have veggie pot-stickers too.
Mar 12, 2009
Quick Tip: Use Tea Balls To Flavor Soup
Do you use a bouquet garni to flavor your soups? If so, try tucking them into a tea ball instead of cheesecloth.We came across this idea at Williams Sonoma – it’s so simple and obvious, but we’d never thought to try it. Cheesecloth and muslin bags are great, but this is a good alternative. Plus, it’s reusable.We found a few other tea infusers that could work well with spices too, including a couple of heart-shaped versions. A little cheesy, sure.
Feb 11, 2009
Wine: Bubbles on a Budget, the Prosecco Way
We all know that 2009 is a tough year economically, and we are all adjusting in our own way. But let’s not forget that it is Valentine’s day shortly. Maybe this year, the fancy restaurant is out. In difficult times, I believe that it becomes more important to celebrate the special occasions. What could be more appreciated or, as romantic as a home-cooked meal? And the celebratory bubbles don’t have to be Champagne.Today non-Champagne sparkling wines have never been better.
Feb 5, 2009
Obama’s Honest Tea in the White House
Hooray for honesty in the government, especially if it starts in the fridge.We were tipped off to a New York Times article about President Obama’s more casual, laid-back style in the White House, and it mentioned his preference for this organic, fair trade bottled tea…Honest Tea is based in Bethesda, Maryland, and all of their teas are certified USDA organic, which is important with tea, considering tea leaves are not washed (this according to the company’s website).
Feb 2, 2009
Recipe Report: Quince Ratafia
Two months ago I started a ratafia. What’s a ratafia? Well, it’s a simple liqueur made from fruit steeped in alcohol. Or, as reader Bx put it, BOOZE FROOT.Want to hear how it turned out?Here’s the original post with the recipe:• Quince Ratafia: How To Make Fruit LiqueurI shredded a couple of quince fruit (delicious, heavenly things) and let them sit in a jar of pure vodka along with some sugar and a pinch of spices.
Jan 29, 2009
Eating Light: Drink Herbal Tea Instead of Snacking
We work in front of a computer (obviously) and the urge to snack all day is strong, especially in the cold winter. We’ve found that one of the best ways to combat the urge to graze is to drink herbal tea instead.Actually, any sort of tea works, but we try to avoid caffeine in the afternoons, and herbal tea offers such a range of flavors and tastes that we are usually very satisfied by switching up our tea instead of snacking on an unending series of toast and jam.
Jan 9, 2009
Affordable Wines for Gift Giving: Red and Sweet Wines
I hope you enjoyed last week’s sparkling and white wine holiday gift recommendations. This week, it’s time to move on to red and sweet wines. Whatever your budget, whatever the occasion, there are so many interesting wines to choose from that make great gifts. Happy shopping!Red wines probably form the backbone of any gathering around food. As with last week’s wines I have been keeping special notes all year on wines that I feel would make great holiday gifts.
Dec 18, 2008
Wine Alternative: White Jasmine Sparkling Tea San Francisco
It’s the holidays, a time for special parties, feasts and fetes, and lots of good cheer. For some, it’s helpful to have a non-alcoholic bottle on hand that still captures the feeling of celebration. Or maybe you’re hosting a dinner party and you want to offer a distinctive pairing with the cheese course, something that balances perfectly with your Forsterkase and fig cake.
Dec 10, 2008
New Favorite Indulgence: Pear Brandy
Many months ago, we bought a bottle of pear brandy to make a pear clafouti, which turned out to be a disappointment (unlike this berry one, which Faith highly recommends). The brandy sat in a cupboard, forgotten, until we pulled it out to make a version of Nora’s Thanksgiving Poinsettia cocktail.
Dec 1, 2008
Wine Escapes: C. Donatiello’s Winery, Aroma Garden, Organic Vineyards and the Beautiful Russian River Valley
Well, here is an interesting way to learn.As a wine educator, I can vouch that there is no magic to being able to describe a wine. We can all do it. It is about training our nose to identify and put a label on a smell or taste. Over time we build up a sort of reference library in our brain for specific grape varieties and styles of wine.
Oct 30, 2008
Does Putting a Spoon into Champagne Keep it Bubbly?
You may have heard the one about putting the end of a silver spoon down into an open bottle of champagne. The story goes that it keeps a bottle bubbly for days after you pop the cork. We’ve done it—many times. And you know what? The champagne does stay bubbly until at least the next day, but not for the reason you think…Turns out the spoon has nothing to do with it. Robert L.
Oct 23, 2008
Wine: All About Fair Trade Wine
While Fair Trade wine has been available in Europe since 2003, it was only in 2007 that the first Fair Trade wines became available in the United States.Like other Fair Trade products, Fair Trade wine means that the wine was produced in a fair and humane way, to meet the Internationally recognized Fair Trade standards. Farmers are treated with respect, paid a decent wage, and the grapes are cultivated in an environmentally sustainable manner.
Oct 9, 2008
Product Review: Adagio Teas’ TriniTEA Tea Maker
You may remember that we reviewed Adagio Teas’ UtiliTEA electric kettle (we love it) and that we’re big fans of Adagio’s products. So we couldn’t help but come to this next review with a slight bias; Adagio just seems to put a lot of care into their products.And yet, we were also slightly skeptical. A whole appliance to make tea?When it comes to tea, we have a lot of paraphernalia.
Sep 11, 2008
Supermarket Wines Review: Top Wine Picks from Trader Joe’s Wine Store in New York City
Trader Joe’s – the name synonymous with ‘Two Buck Chuck’, the $1.99 wine from the Charles Shaw Winery in California – also carries a broad array of wines priced anywhere from $2.99 to $60, and wines from respected regions in California, France and Italy.Having had several conversations with non-wine-geek friends about the virtues of the wine selection at TJ’s, I decided to pay the store a visit and check out the wines.It was a Sunday afternoon.
Sep 11, 2008
Wine Bottle Closures: Cork vs. Screw Cap
Do wine closures matter to you? When buying a bottle of wine are you influenced by the type of closure? Do you consider screw caps to contain cheaper or lower quality wine? Have you embraced screw caps or are you a die-hard devotee to cork?At its simplest the closure on a wine bottle must keep the wine in and oxygen out. Tradition, regulations, cost, the style of wine, and consumer acceptability all influence the closure selected by the producer.
Sep 4, 2008
What’s the Difference? DOCG, DOC, and IGT Italian Wines
Pick up a bottle of Italian wine and you’re likely to see one of these designations somewhere on the label. What exactly to these letters stand for and what do they mean? Read on…In the second half of the 20th century, Italy decided to establish a series of laws to safeguard the quality and authenticity of their wine.These safeguards take the form of protected zones where growers and producers must adhere to strict regulations in order to be certified by these laws.
Aug 22, 2008
Wines for Hot and Spicy Foods
Do you ever wonder why so many people automatically reach for a beer to go with African, Asian, or Caribbean foods? Answer: Beer is refreshing, and does not clash with the many feisty, fiery flavors of chilies, herbs and spices that are the signature of these many and varied cuisines.
Aug 21, 2008
Do You Know This Beer? Whale’s Tale Ale from Nantucket
It’s so nice to discover a local food or drink while on vacation; it’s like the souvenir that keeps on giving. A lot of people go to Napa and find a new wine. We went to Nantucket and found beer…Whale’s Tale is a delicious, crisp, slightly sweet amber ale from the Cisco Brewers, right on Nantucket Island. It’s a small brewery that produces a bunch of good beers — several of which we drank when we visited Cisco and did a tasting.
Jul 31, 2008
Straight Up: What Is Cachaca?
A certain South American cocktail has been taking North America by storm. And suddenly a whole new market for a once little-known spirit has sprung up.The cocktail? The Caipirinha.The spirit? Cachaça.Of course, back in their birthplace of Brazil, cachaça (kah-SHAH-sa) – and Caipirinhas (kai-pee-REEN-yuhs) – are nothing new.
Jul 18, 2008
Quick and Easy Cocktail: Blood Orange Gin Fizz
Now that we’ve learned a few tips for creating our own cocktails, we’ve been experimenting a bit. We’ve found one combination that’s super-simple and refreshing using Trader Joe’s Villa Italia Blood Orange Italian Soda. OK, so we didn’t exactly follow the fresh juice tip, but it’s still really tasty …Blood Orange Gin Fizz1 ounce gin Blood orange soda Lemon slices Fresh mint Muddle the mint and lemon slices in a glass.
Jun 28, 2008
Cocktails and the Common Cold: Vodka, Honey, and Ginger
One of us has a wicked cold, and this cocktail from our inbox is looking mighty good. We’re curious – do you have any cocktail remedies for the common cold?This one is from Imperia vodka, and it goes like this:IMPERIA Sweet Standard1.7 fl oz IMPERIA1 tablespoon honey2-3 ice cubes Combine ingredients with and shake. Serve in a tumbler and garnish with a piece of fresh ginger.
May 28, 2008
Recipe: Lemon Verbena and Orange Blossom Fizz
Fizzy, cold and herbal – that’s what we want out of our drinks this time of year. We’re trying to break out of our gin and tonic rut, and for our spread of Memorial Day cocktails (all summer cocktails! all day!) we played around with our favorite lemon verbena syrup and a touch of orange blossom water. Orange blossom water is one of those dividing factors, in cocktails.You can either hate it or love it. It has an intensely floral and citrus taste – almost like perfume.
May 26, 2008
Recipe: Lemon Verbena Simple Syrup
Lemon verbena is one of our favorite herbs. It’s a tall, spare, long-leafed plant with slender leaves and a fragrance to die for. It’s not hard to capture that fragrance in a simple syrup.We grow lemon verbena out on the patio; we clip the top leaves regularly and so far it’s doing beautifully.This simple syrup is a snap to make.
May 26, 2008
Rosé Wines: Versatility and Affordability in a Glass
I just love rosé wines. I get so excited at this time of the year, as the new vintage arrives on the shelves, and I know that I have a whole four to five months to enjoy them. Over the past four to five years sales of rosé wines worldwide have exploded. Call it the Rosé Renaissance! Whatever, it’s great. Despite this I am still surprised when people tell me again and again “I don’t like rosé wine”, “I never buy rosé wines”.
May 15, 2008
Good Question: Best Burr Grinder Under $100
I am looking to buy a new coffee grinder for my husband, a coffee lover. We currently have a Cuisinart blade grinder, but I would like to upgrade to a burr grinder. We use both a French press and a Cuisinart drip pot. Can anyone suggest a great grinder for under $100? Thanks!– Kristen (To All Good Questions) Kristen, we really researched this one for you. We went to our favorite coffee shop and roastery and quizzed the coffee geeks there on burr grinders. Here’s what they told us.
Apr 22, 2008
Good Question: Can I Adapt European Appliances for American Electrical Outlets?
I live in Rome, Italy, and today I saw a sweet, sweet deal on an Illy FrancisFrancis X1 espresso machine. It is red. It is sexy. And even with the terrible exchange rate, it is still costs less than half what the same machine would cost in the United States. There is, however, one big problem: it is wired for an Italian outlet. I have looked online, and I can get a European/American voltage adapter with surge protection for about 20 bucks.
Apr 16, 2008
Straight Up: IMBIBE! by David Wondrich
Father of the cocktail, “Professor” Jerry Thomas was the consummate showman, a kind of early “flair” bartender. He wore diamonds. Lots of them. He hosted a pair of frisky white rats on his shoulder while giving a reporter an interview. He’d mix drinks by pouring them through the air in a wide – and sometimes flaming – arc. In 1862 he landed a book deal.
Apr 11, 2008
Recipe: Authentic Chai
In Devesh and Tara’s Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai – that strongly spiced, milky tea we love.The Chai was so different from what I’ve come to know as the slightly cloying, heavily spiced Chai from local teashops that I couldn’t believe it was the same thing. It was truly wonderful.
Apr 2, 2008
Word of Mouth: Moreish
Moreish adj. Addictive or nearly addictive; most often used to describe food or drink so good that you want more (primarily British and Australian in usage).We are big fans of Agatha Christie; her books are unfailingly entertaining and satisfying, the perfect bedtime reading.
Mar 3, 2008
Good Question: How to Make the Perfect Cafe au Lait?
All the coffe coverage has Cortney thinking about perfect cafe au lait…Any tips on how to make the perfect cafe au lait? Whether it was in Paris, Bilbao or Madrid, the ones I had in Europe were so far superior to any I have been able to find in the US. I’d like to know how to make my own! – Cortney(To All Good Questions)Cortney, this a hard one for us because we are not completely sure what makes a perfect cafe au lait.
Feb 7, 2008
Artisan Interview: Joel Domreis of Courier Coffee
Joel Domreis of Courier Coffee Roasters in Portland, Oregon, has a business we envy. He roasts coffee in careful small batches, then delivers it by bike to a few select customers.How does someone get into roasting coffee and delivering it by specially-made cargo bike? We asked Joel a few questions over email – read on for more and tips on where to find his coffee.How did you get into roasting coffee?
Feb 7, 2008
Coffee Methods: The Costa Rican Chorreador
French press, drip brewer, Chemex, and… the chorreador? Yes, if you live in Costa Rica.Last week we talked about the most popular methods for coffee brewing at home. We received several more recommendations from readers, including this one from reader Erin of Gringuitica. Erin lives in Costa Rica, and she told us that the chorreador is a simple coffee maker that is in daily use in most Costa Rican homes. She sent us a photo of her own chorreador, the beautiful rosewood model above.
Feb 6, 2008
Best Product: UtiliTea Electric Kettle
Remember when we asked about the best electric kettles? Well, it took us over a year to decide, but we finally made our choice and now we’re in love. Deep, deep in love. Click through for more photos and full review.The UtiliTea Kettle from Adagio ($49, via Adagio’s website) has everything we want in an electric kettle, and it has transformed our tea and coffee habits.
Jan 31, 2008
Good Question: Can I Replace Espresso Powder With Espresso?
All of the (wonderful) coffee coverage this week has reminded me of a question that’s been at the back of my mind. I run across a number of baking recipes that call for espresso powder, and I’ve yet to find it in stores. Sure, I could just order it online, but since I have an espresso machine, I was wondering: Does anyone have any tips for adding brewed espresso to recipes?
Jan 31, 2008
Good Eats: The Ultimate Coffee Cup
Since coffee is our big thing this week, we reached back into the archives over at Serious Eats to see what our friends there had to say about coffee. We found good stuff – it looks like they need their java jolt too. Our favorite find was this cup, labeled the “Ultimate Coffee Cup” by its creator… • Artist David Piers created this cup to meet his criteria for the perfect, ultimate coffee cup.
Jan 31, 2008
Coffee Methods: The Chemex Carafe
Among many coffee purists the Chemex brewer is the gold standard. Its elegant shape is perfectly melded to function, and it’s a design classic that resides in the permanent collections of the Museum of Modern Art and the Smithsonian. But how’s the coffee?The Chemex brewer was invented and released in 1942, and since then they have been made by a small company in New England.
Jan 29, 2008
Recipe: D.I.Y. Ginger Ale, Part I
Here’s our recipe for a syrup-based homemade ginger ale. You can combine the ginger syrup with sparkling water for ginger soda, or steep it with lemon juice and brewed tea for a hot drink. This isn’t true ginger ale, however; that takes a little more kitchen science magic. We’ll look at that next week.
Oct 22, 2007
The Celluloid Pantry: “Fresh” Wine and The Jerk (1979)
Does all wine necessarily get better with age? Short answer: No. But in the late 70s, director/actor Orson Welles famously brought the oversimplified notion home to TV viewers when he did a turn as pitchman for the California jug wine producer, Paul Masson (you can see him in action here). Swirling his glass and raising one eyebrow, he intonated in a rich baritone, “We will sell no wine before its time.” The idea seemed to stick with the American public.
Jul 24, 2007
Recipe: D.I.Y. Mango Lassi
One of our favorite parts of going out for good Indian food is the classic mango lassi. This tangy drink is made of yogurt and mangos and it ranges from overpoweringly orange and sweet to heady and fragrant with real mango. A good homemade mango lassi is easy, but very dependent on the flavor of the mangos. It’s hard to get good mangos in the States, so sometimes we use the mango puree found in boxes at the Asian grocery to heighten the flavor.
Apr 23, 2007
The Celluloid Pantry: Champagne and Casablanca (1942)
One of the most romantic movies of all time, the champagne just flows in Casablanca (1942). Rick Blaine (Humphrey Bogart, left), the cynical proprietor of a stylish nightclub in Morocco during WWII, nurses a broken heart with bourbon and brandy, but recalls happier days in an unoccupied Paris with old flame Ilsa Lund (Ingrid Bergman, right) and Mumm Cordon Rouge champagne.
Feb 13, 2007
The Celluloid Pantry: Sweet Vermouth on the Rocks with a Twist and Groundhog Day (1993)
If you had to choose just one drink for all time, what would it be? For me, it wouldn’t be sweet vermouth.But in Groundhog Day (1993), disgruntled weatherman Phil Connors (Bill Murray, right) chooses just that. Caught in an endless time loop, he relives the same day repeatedly until he gets it right.The first “day” he sits down at a bar with his producer, Rita (Andie MacDowell, left), he orders a “Jim Beam, ice, water.
Jan 30, 2007