This is a hot button topic. On the one side is the image of a spoiled child surfing through Amazon for every item he/she can get their greedy hands on to add to the list. On the other side, is a single or out of work parent struggling to make end meet and not wanting to waste a single penny on gifts
Here’s another great cocktail from Saveur. Summertime and as they say it’s more fun in Manhattan where Jim Meehan of PDT bar created this drink as an alternative to the favorite rum and Coke. Here Meehan adds a grapefruit soda for a lighter, summery flavor
A few years back up in Napa, my mother bought a jar of Pineapple Mango Habanara. I couldn’t remember where she got it or what the brand name was, but I set about duplicating it and then used it with salmon. The combination is unbelievably good
Yerba Beuna translates as good herb, and it’s the mint in this spring cocktail that brings to mind those April showers and traipsing through puddles. It’s a delicious and refreshing splash with a twist from the agave nectar and ginger beer.
Maybe it’s because I have incredible wanderlust right now, or maybe it’s because Paris in the springtime is the stuff of songs–Ella Fitzgerald and Frank Sinatra. Looks like the closest I can get right now is a cocktail and a few French movies
This time of the year, skin tends to dry out. And if your skin is dry, it might just make you look older than you really are. Youthful skin is plump, smooth and radiant…and you can get that look with a little secret found right in your grocery aisle–coconut oil.
My life is full of delusional, magical thinking. And with it comes certain powers that I have to be very, very careful of. Take the mustache. In the realm of liking all things funny, mustaches are high on my list. Some of them are f-ing hysterical–case in point the handlebar. I defy you to look at a guy sporting one and not literally laugh at his face. There’s all kinds of magic going on there.
For all of you who’ve made a New Year’s resolution to “eat better”, here’s a cocktail recipe that can have you drinking better too. It’s spicy twist of lining the rim with chili-lime powder will have you smacking your lips with this cool as a cucumber martini.
I recently had the pleasure of a consultation with Gelson’s Staff Dietitian, Jessica Siegel, MPH, RD. For those of you who are shoppers at Gelson’s you might recognize her recipes in the Deli Counter like her delicious Kale Salad or you may follow her online to see shopping suggestions
Forget about lumps, this is a no fail gravy taught to me by a chef from the Four Seasons Hotel in NYC. He cooked his gravy right in the pan that he had roasted his turkey in, but you can make this in a pot too. The bay leaves and the fresh thyme add a depth of flavor, but it’s the cooking of the roux until it’s toasty that makes this brilliant.
This soup is fantastic. And seriously the hardest thing about it is peeling and cutting the butternut squash–buy that already cubed and you’re almost done. The original recipe called for garam masala spice, but as I didn’t have it on hand, I opted for massaman curry paste. Massaman curry was picked as #1 in CNN’s 50 Best Foods of the World.
The latest trend in chocolate has been to infuse a little heat, so why not do that with a favorite cocktail–the martini? This decadent Holiday drink ups the luxe level with Godiva liqueur and whipped cream. Perfect for any gathering with friends and family this time of year, they’ll get a nice, little kiss on the lips