Year: 2012

TIP OF THE DAY: Serve Hard Cider

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For Memorial Day festivities, we cut our beer purchases in half and substituted hard cider—specifically, the Crisp Apple variety of Angry Orchard Cider. Think of an elegant apple cider, made from a very complex blend of both culinary (eating) apples and bittersweet “angry” apples. Then, add a lengthy fermentation process, including oak aging for complexity…
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TOP PICK OF THE WEEK: Certified Angus Beef

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What Dad really wants for Father’s Day. Photo by Margo Ouillat Photography | IST.   Every year we try to find something special for the connoisseurs on our Father’s Day gift list. In recent years we’ve sent truffled cashews, great chocolates and rare cheeses. But this year we’re going back to basics: For the slam…
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TIP OF THE DAY: Ice Cream With Balsamic Vinegar

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What can you do to turn a scoop of vanilla ice cream or frozen yogurt into a sophisticated dessert? Drizzle it with balsamic glaze and add some strawberries. And if you prefer, use strawberry ice cream or yogurt. Plain strawberries with a drizzle of balsamic vinegar or a balsamic glaze is a classic Italian dessert.…
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TIP OF THE DAY: The Restaurant Cheese Plate

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Fine cheese is sophisticated, luscious…and full of cholesterol and calories. That’s why passing a cheese board at the dinner table is an invitation to over-indulgence. So take a tip from top restaurants that offer a cheese plate: Serve small bites of several cheeses, plus fruit and nut condiments. Cut half-ounce servings of four different cheeses—a…
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