One whiff, and I knew the guys at St. George had done it again — their new line of vodkas hit all the right notes, albeit some unusual ones. The bottle I was sniffing was the Green Chile Vodka, made with jalapeño, serrano and habanero
Puréed vegetable soups make an excellent entrée for a delicious meal consisting entirely of a soup and salad. Wanting an authentic French recipe, I visited chef Jacques Fiorentino in the West Hollywood kitchen of his restaurant L’Assiette Steak Frites where he demonstrated his easy-to-prepare sorrel soup. Sorrel
Broccoli is a vegetable that makes for a wonderful salad. Its bright green color and crisp-tender texture can be appealing if cooked properly. [aside] Cooking broccoli properly might seem like a no-brainer, but many people do not do so. Broccoli, and all cruciferous vegetables, must not be
With microdistilleries putting out pure flavor perfection in handcrafted vodkas and whiskeys, barkeeps and mixologists don’t need to invent the next rocket-fueled concoction, they just need to get the classics right. Serving up the perfect Manhattan, Old Fashioned or whiskey sour is back to being
Los Angeles’ restaurant scene is on fire with exciting new spots scattered across the basin. In this chef-driven movement, folks such as Nancy Silverton, Neal Fraser, Michael Cimarusti, David Lentz and Josef Centeno are cementing their status as LA’s culinary trendsetters. You can’t go wrong
Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me want to eat pancakes all day long. My dad invited me into this dedication more than 40 years ago, letting me tend
New York City is a prime destination for gastro-tourism. It is home to some of the greatest chefs, restaurants and culinary schools in the country. The variety, the deliciousness, the sheer volume of good food here is incredible. There are more than 24,000 restaurants in New
Maine lobsters. Peanut butter. Graham crackers. Old Bay Seasoning. Citrus fruits. Craft brewers are dumping out-of-the ordinary ingredients into their tanks to create newfangled beers. “Anything is fair game these days because of the innovation going on among craft brewers,” says Julia Herz, craft beer