Top 5 Ways to Eat Your Tequila
Tasting our way through Margaritaville
When you’re cooking with alcohol, there’s always the risk that you’ll consume more than you cook with. But if you’re cooking with tequila, it’s likely you won’t run into this problem—mostly because once you start sipping, your cooking will end. Promptly.
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Indulge Your Senses
Are you ready to feed your inner self? Need a getaway where you can take advantage of the culture, arts, weather and cuisine of one of the nation's great cities? If you win you'll be able to pick...
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Grilling Guide: Chicken
Chicken is like the blank canvas of the culinary world. Mild and amenable, it’s an easy vehicle to bring global flavors to life. So this summer, instead of just slathering on the barbeque sauce,...
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What We've Been Reading
Stumbling onto a site called SippitySup, my first thought was foodie rapper meets Internet. But clicking my way through the site, I discovered pretty quickly—the sippity refers to wine, the...
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Top 5 Breakfasts in Bed
0 commentsIf you’re lucky enough to have the kind of mom who left her bed at all hours of the night to feed you (as a baby or maybe a hungover college kid visiting home), now’s your chance to repay her. Read more »
Grilling Guide: Veggies
0 commentsSome things in life come easily. Others, you have to wait for. After all, you can grill up a steak just about anytime you want (though December in New York probably does not offer optimal conditions). But when it comes to things like baby squash... Read more »
Cheese That Can't Be Beat
3 commentsSome things are not created equal. Take cheese for example. It would seem like a pretty standard product, milk that’s been acidified, in most cases, and coagulated into a solid. Sounds like something that should be easy to reproduce consistently... Read more »
What’s New: Recycled Wine Bottle Platters
0 commentsThe cheese stands alone, but it would much rather hang out with wine. And here’s a cute, eco-friendly product that fosters their chemistry: recycled wine bottle platters. Read more »
What's This?
0 commentsEvery once in a while, we like to explore a seasonal ingredient that may or may not have made its way into your culinary repertoire. And we’re naming the effort after the thought that (quietly) crosses our minds when we stumble upon something... Read more »
How to Use Quinoa
0 commentsAncient super-grain, complete amino acid package, and the only grain with an adorable tail. Over the last several years, quinoa’s quietly made its way from the health food section to the (increasingly) well-stocked grain pantry of modern,... Read more »
Top 5 Earth Friendlier Recipes
0 commentsToday’s Earth Day, and while your plans may involve tree planting, carpooling, or even showering really really quickly (just pick a shorter song), we have another way to celebrate: food. Read more »
What We've Been Reading
0 commentsAs someone who indulges in exotic cuisine as much as I can, I find that I never actually cook the stuff at home. Sure, I’ll go out to dinner to my favorite Japanese, Chinese or Indian restaurant and order the most obscure thing on the menu. But... Read more »
Weekend Fix: Between Two Buns
0 commentsPotato, hot dog, sesame, or plain: when dinner’s in a bun, it just seems a whole lot easier. And with sunnier, lazier days ahead calling us all to the metaphorical (or actual) hammock of relaxation, the ease of hand-held dinner in a bun sounds... Read more »
Mahi Mahi: Tis the Season
0 commentsModern life affords us access to many seasonal foods year-round, but the truth is there remain peak times for certain items, particularly if you’re going to go about harvesting them yourself. Take Mahi-Mahi for example. We’re in the peak... Read more »
How to: Braising Basics
1 commentBraising is transformative: it turns tougher, cheaper cuts of meat into richly flavorful dishes that rival their more expensive protein brethren. But unlike stewing, which is toss-in-a-pot simple, braising requires a few extra steps, a balance of... Read more »
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