This recipe - well, non-recipe rather - was born out of my desire to create a grown-up strawberry slushy drink. Because no matter what your age, there is nothing better than the refreshing power of a frozen fruity drink on a hot summer day. I tested several versions of this recipe, and they were good, but the simplest turned out to be the best - frozen strawberries, ice cream and booze. Although the market is currently overflowing with gorgeous local strawberries, I decided to use the frozen kind instead, since they help keep the drink chilled for longer and . . .
“Cocktail Hour” is a monthly series in which I try my hand at making simple yet impressive cocktails at home. The tradition of the aperitivo (apéritif if you are en France) - the pre-dinner cocktail meant to stimulate the appetite - is just one of the many reasons Europeans are better than us. Okay, okay, just kidding not really. The aperitivo gives you a chance to wind down and prepare yourself for enjoying a meal, instead of hurriedly scarfing it down in a post-work frenzy. Aperitivos are usually bitter-sweet, often consisting of Campari, Lillet, vermouth or . . .
"Cocktail Hour" is a monthly series in which I try my hand at making simple yet impressive cocktails at home. When brainstorming cocktail recipes, herbs are often my favorite place to start. Herbs can act as that essential base note in a cocktail, and I just love figuring out what other flavors to pair them with. For this month's Cocktail Hour, I wanted to start with wintery rosemary. It has an irresistible piney aroma and is so pretty, it can make a glass of water look elegant. Scotch whisky possesses a wonderful (well, if you're into whisky to begin with) . . .
"Cocktail Hour" is a monthly series in which I try my hand at making simple yet impressive cocktails at home. As far as awesomeness-per-ounce goes, herbs pretty much take the cake. Just a small amount can add freshness, powerful nutrients and aesthetic value to almost any dish. Dill, for example - an herb I am very familiar with and fond of thanks to my Eastern European heritage - has an earthy, bright flavor, and a decent nutritional punch. It's a good source of Vitamin C, iron and calcium. In fact, just three tablespoons of dill will provide about the same amount . . .
Since moving into our own place a few months ago, Rene and I have really been enjoying building our home bar. "Home is where the liquor is" - isn't that how the saying goes? Crabbie's ginger beer is one of our new favorite cocktail ingredients. I first got to sample Crabbie's at Edible Manhattan's Good Beer event this summer and it was love at first taste. The beer is sweet, spicy, tangy and not overly carbonated. It's basically the best cocktail mixer for any liquor of your choosing. A traditional Moscow Mule, popularized in the 1940's and 50's, calls for . . .
When I was about one, I got sick with a bad case of bronchitis, so much so that the doctors warned my mom about the worst case scenario. Ukrainian hospitals at the time were not up to par with American ones so I'm sure I was not treated the way I should've been. I had a bad cough and persistent fever and was in the hospital for a long time. Thankfully, the bronchitis eventually went away but as a result I still have a weak immune system and get sick way more than the average person, despite eating plenty of vegetables and drinking green drinks. And whenever I get sick, . . .
Mmm... a latte - bitter espresso diluted with silky steamed milk that gently coats your mouth as you drink it in an absolutely divine and indulgent fashion. "Latte" even sounds sexy. Or maybe just to me? Lately, I have had an unrelenting love for lattes - especially during brunch - though I fully realize how ridiculous it is to pay $5 for a cup of coffee, no matter how sexy. I started considering if it was possible to make a latte without a machine with a four-digit price tag and thought back to a curious snippet I once read in Cooks Illustrated. I went through my . . .