In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Harley Pasternak, M.Sc.
Author: Ming Tsai
Author: Gina Marie Miraglia Eriquez
Author: John Pozza
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Diane Rossen Worthington
Author: Ken Haedrich
Author: Sara Moulton
Author: Daniel Young
Author: Bahija
Author: Ashley Christensen
Author: Michel Del Burgo
Author: Jean Anderson
Author: Michael Smith
Author: Molly Stevens
The earthy, floral flavor of chamomile soothes the spice of reposado tequila in this easy, comforting spin on the hot toddy.
Author: Jared Hirsch
Author: David Barber
Author: Susan Feniger
Author: Ross Dobson
When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium...
Author: Joan Nathan
Author: Arlen Grad
Author: Joe Truex
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Harley Pasternak, M.Sc.