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If you mention “pot roast” in the U.S., many people think of a hearty comfort food made by slow cooking a tough cut of beef in moist heat—chuck steak, short ribs, rump roast, and others. So what’s a carrot pot roast? It’s a vegan alternative to beef pot roast, that can made the same way:…
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[1] Bring a bottle of Pechuga Convite to Thanksgiving dinner (photos #1, #2, #3, #4, #5, #6, #7 © Convite Mezcal). [2] This bottle style, fancifully styled with a turkey (a stylist’s prop), is reserved for Convite’s Wild Agave expressions, each highlighting a different agave variety. [3] Pechuga Convite was awarded a silver in this…
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Since the early 1900s, the British-owned Indian Tea Association began to promote their version of chai—which began as an ancient ayurvedic beverage of a mixture of spices and herbs called masala, brewed in water. The origins of that beverage can be traced back 5,000 years, when Indian emperors drank a caffeine-free spiced drink to stay…
Continue reading “Southwestern Chai: Spicy Chai With New Mexico Chimayo Chiles”
[1] Pure olive juice is the best mixer for a Dirty Martini (photo © Sonoma Syrup Co). [2] Most Dirty Martini lovers want more than one olive in their drink. You can also garnish a Dirty Martini with a sliver of roasted pepper, a preserved cherry pepper (photo © Our/New York Vodka | Facebook). [3]…
Continue reading “An Olive Juice Gift & Recipe For Your Dirty Martini Pals”
This year we’re adding a Maple-Orange Vinaigrette recipe to our Thanksgiving tradition. We’ve typically used a classic Dijon vinaigrette with fresh herbs, but when we saw this recipe from the Wisconsin Cheese folks, we had to try it (and that was back in August!). We’ve made it numerous times since. The flavors are so spot-on…
Continue reading “Maple Orange Dressing Recipe For Fall & Thanksgiving”
