A “Kir-ious” Cassis for Contemporary Drinkers
Recipes
Here we have rosolio, a very traditional cordial made with rose petals.
At base, punch is a way to both tame and stretch spirits—it’s about economy, just like that cheap 7UP/sherbet concoction that slaked the thirst of a thronged gym.
In her new cookbook French Kitchen Lessons: Recipes & Stories from Normandy’s Rabbit Hill Farm, Cat Bude explores a common fantasy that she actually lives.
There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.
Taste France invites France to your table every day. Featured recipes: Chicken Fricassée with Mustard Sauce, Crêpes Suzette, and Champagne Beet Cocktails
The fresh, herbal, and vegetal flavors of Salers—combined with sweet-seasoned lime—truly capture the spirit of the season.
In his new book, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer, Edy Massih shares some of the secrets behind his beloved Greenpoint mecca.
Gathering bush tea is an improvisational act, highly creative and seasonal. After my double-ish espresso, I head outside and see what’s what.
All around the country, bars and restaurants are embracing the trend of hyper-savory cocktails, experimenting with ingredients that venture beyond the traditional sweet-sour-fruity-herbal cocktail palate to land a distinct umami punch.
Let this Spring Cleaning Frittata become your secret culinary weapon, no matter what season. Leftovers and left-behinds never tasted so good.
