All posts tagged Recipes

Summer Cocktail Week: How to Make an ‘Elderbubble’ Champagne Cocktail

“You know, I don’t think I’ve ever seen Chantal turn down champagne,” Ryan said in our kitchen a few days ago.…

The S’More You Know (and a Few You Might Not!): Eating a Campy Classic in Our Backyard

Growing up, I experienced occasional bouts of Girl Scout envy. Friends would come back from their camping trips — talking about fireside ghosts and tree-branch MacGyvering — and I, the non-Girl Scout, would feel like the squarest peg in town.…

We’ve Been Drinking: Homemade Matcha Lattes in the Morning

Matcha, the posh and powdered variety of green tea, is having a moment. Just last month Gotham crowned it “the new black coffee,” and last week the New York Times included it in its ongoing coverage of the tea tempest.…

Fancy a Drink? Our Favorite Winter Cocktails

You know that feeling you get when you come in from the cold and there’s a hot toddy waiting for you, all roaring with lemony steam?…

Make Your Own: Masala Pickled Guavas

It is a truth universally acknowledged that when you spend most of the year anxiously awaiting a crop from your garden, you will eventually be up to your eyebrows with that crop, scrambling for ways to eat it all.…

Fruit of the Matter: Yovana ‘Rawvana’ Mendoza Shows How to Prepare a Delicious Raw Vegan Meal

“I felt like I needed a detox from my life,” Yovana Mendoza explains early into our visit to the Hillcrest Farmer’s Market, moments before cracking open a ‘White Genoa’ fig in the most gorgeous way imaginable.…

Ditch the Mayo! A 10-Minute Crab Salad With Our New Favorite Herb

When you grow up in Maryland like C did, some of your best meals take place on top of newspapers.

We’re talking about crabs, of course!…

Crowdpleaser: Serve This Easy, Spiced-Wine Dessert to All Your Peachy Pals

Last week on the Fourth of July, we welcomed a group of friends who drove down from L.A. for the weekend.…

How to Forage (and Eat!) Nasturtium Flowers

Nasturtium has got to be one of the most underrated — and tastiest — plants of mid-spring. Maybe it’s just too easy to take its flowers for granted; their brilliant red, yellow and orange blossoms are beyond abundant this time of year, blanketing canyons, flashing traffic and bursting through fences alongside their distinctive, platter-shaped (peltate) leaves.…

So Punx(sutawney) Rock: How to Celebrate Groundhog Day

This year, Groundhog Day falls on a Saturday, which means you can either toast the spring-embracing skittishness of Punxsutawney Phil or drown your sorrows in smoked porter as you hunker down for six more weeks of winter.…