If there’s one thing we wait for each year, it’s the arrival of fresh, ripe figs. There’s something so decadent yet wholesome about figs—sweet, tender, and bursting with flavor.…
Aperitif
-
-
Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic…
-
Who doesn’t love a prawn (shrimp) cocktail? This is a play on the classic, served in baby gem lettuce cups. Your prawn options include buying whole prawns and cooking…
-
After experiencing the magical German Christmas markets, where every corner is filled with the aroma of spiced mulled wine and festive treats, we were inspired to recreate a bit at…
-
The first Christmas I celebrated with Yolanda’s family in California was in stark contrast to the big overeating events of my Italian family’s holiday affair. There was no Feast…
-
One of my first kitchen jobs was at an extremely busy bistro inside a pub in Perth, Western Australia. A trio of dips was on the menu, and most…
-
I’m mixing two of my favorites, a French 75 with citrus Sanpellegrino. Aranciata, Pompelmo, Clementine, and Peach would also work, but it’s hard to go past Limonata. Have all…
-
If you ask even a casual cocktail drinker to name an iconic drink of recent vintage, chances are high they will name this creation by Sam Ross, who— alongside…
-
The Single Village Fix, an early modern mezcal cocktail, is not just one of San Francisco bar owner Thad Vogler’s best-known creations; it’s one of his “only creations,” said…
-
Salvatore Calabrese got the idea for his most famous cocktail, the Breakfast Martini, at, well, breakfast. One morning in 1996, Calabrese’s wife, Susan, was enjoying her customary marmalade on…
-
Turino is the city of Vermouth. We stopped into Affini San Salvario, a modern Vermouth bar in Torino that’s making their own spirits. Their Le Masche Elixir is made…
-
Citrus comes into season in the wintertime and my favorite variety is the mikan, a small relative of the mandarin orange, also called satsuma. I used to eat so…