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[1] Sparkling rosé for Mother’s Day, Pata Negra also has a beautiful bottle (photo courtesy Pata Negra). [2] The different shades of rosé wines depend on the types of grapes and length of skin contact (photo courtesy JotDot). [3] Ditto! (photo courtesy Good Eggs). [4] Riedel’s new Fatto A Mano pink-stemmed rosé glass (photo courtesy…
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At this time of year, we receive nonstop recipes for tequila cocktails in anticipation of Cinco de Mayo, May 5th. Personally, we love Margaritas—plain and flavored with fruit purée. We prefer to focus on other celebratory ideas—like a Taco Party. The renowned master of Mexican cuisine, Chef Rick Bayless tells us that the name for…
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[1] Citrus peels can garnish both sweet and savory citrus drinks (both photos courtesy The Skylark | NYC). [2] Tricolor olive Martini garnish. We were peeling blood oranges yesterday when we remembered this cocktail garnish (photo #1) from The Skylark, a cocktail lounge in Midtown Manhattan with panoramic views of the city. Save the…
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Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping. The word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread*. We have a childhood recollection of a…
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While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
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