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The Gin Rickey. Photo courtesy Tanqueray Gin. The latest version of “The Great Gatsby” opens in cinemas today, begging the question, what did Gatsby serve at those wild parties? We know from the novel that Gatsby was a bootlegger. In the summer of 1922, when novel is set, Prohibition was two and a half…
Continue reading “RECIPES: 1920s Cocktails, Part 1”
[1] The Greek cousin of nachos (photos #1 and #2 © Chobani Greek Yogurt). [2] A delight for feta fans. [3] Ground cumin and whole cumin seeds (photo © Jiva Organics). Today’s tip looks at adapting popular recipes to other cultures. As an example, we’re giving Tex-Mex nachos a Greek makeover—a fresh spin on…
Continue reading “TIP OF THE DAY: Adapting A Classic, Greek Nachos”
Both the chocolate cake and yellow cake are excellent. Photo by Elvira Kalviste | THE NIBBLE. Along with hoards of other New Yorkers, we go cupcake crazy. Every time a new cupcake shop opens, no matter how far away the neighborhood, we go running into the subway with great enthusiasm—usually because of a rave…
Continue reading “PRODUCT: House Of Cupcakes”
Whole espresso beans in high-design packaging. Photo courtesy Filicori Zecchini. Once upon a time, most of the espresso served in America was imported from Italy. In the 1970s, when coffee bean stores began to proliferate in the U.S., some people began to buy espresso that was roasted locally—from Don Francisco’s in L.A., Green Mountain…
Continue reading “MOTHER’S DAY: Filicori Zecchini Espresso”
How bland would the fish and asparagus look without the tomatoes? Photo courtesy Galli Restaurant | New York City. Did you ever wonder why some restaurants throw slices of hard, tasteless tomatoes into a salad? The simple answer is: to add color, which makes the dish look more appetizing. No matter how delicious a…
Continue reading “TIP OF THE DAY: Add Color To Each Plate Of Food”
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