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Summer of 2012: basil gimlets. Summer of 2009: beer-garitas. Summer of 2004: anything with muddled mint and sugar. (Summers prior to 2004…? We plead the fifth.) As soon as the seasons change, there’s a cocktail or an ingredient that becomes the center of our drinking universe....

Two weekends ago, we traded the cacti of California for the Douglas firs (and snappy wildflowers!) of the Pacific Northwest. This mini-vacation included an enlightening trek to The Herbfarm, the James Beard Award-winning restaurant and dining tour-de-force in Woodinville, Washington. We also visited its five-acre...

Feeling that Seis de Mayo slump? Yesterday, after one mezcal cocktail too many, we switched to the virgin stuff — and ended up making a loquat soda to restore and steady our souls for the week ahead. Luckily, loquats are abundantly in season right now. [caption id=""...

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...