Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Author: Shawn Edelman
Author: Davina Besford
Author: Patrick Corrigan
Author: Suzanne Goin
Author: Gina Schild
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
Author: Mark Bliss
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Lori Longbotham
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Author: Melissa Roberts-Matar
Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness...
Author: Carolyn Beth Weil
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
This is a delicious, refreshing salad great for the summer. I love the ruby red grapefruits and this is just another way of using them. From Delicious Living magazine.
Author: bbblampwork