One of my favorite pastimes is curling up on the couch in my PJ's and watching Netflix, with a plate of toast, jars of gooey peanut butter and fruit jam, and bottomless coffee. Not a very glamorous scene, I realize, but it usually means it's the weekend, I don't have to rush to work, and that I probably have a bit of time before testing recipes, photographing, answering blog emails, etc. Which is why for this holiday season, I am excited to offer a giveaway of treats from one of my favorite brands, so you too can chill on the couch with some peanut butter toast. . . .
“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 . . .
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 first agreed to create a rum cake recipe using Diplomatico Anejo rum, I honestly had no idea what a rum cake was (a great way to accept a challenge, no?) The only rum cake experience I've had was at a food event, where one of the vendors was serving a delicate, frosting-less vanilla cake soaked in rum with a rum-infused whipped cream. It was pretty great. I assumed a rum cake was just a cake with rum in it but a Google search revealed that a traditional rum cake is usually in a bundt shape, often containing nuts, sometimes with rum in the actual batter, . . .
Chips are not something I - or recommend that you - eat often. The usual corn and potato chips are full of no bueno stuff, including copius amounts of salt, and dangerous preservatives and fats. Not only are they unhealthy, but their high concentration of chemicals and sodium makes them addictive and thereby even more dangerous. Pringles was definitely right in saying, "Once you pop, you can't stop." I first tried Ocean's Halo seaweed chips at a health fair where I was tabling for work. I absolutely adore dried seaweed as a snack and there it was, in crunchy . . .
Last night, I attended a food media event called Taste Talks NYC. On the way out, I was handed a swag bag (score!) and from within said bag, I nonchalantly pulled out an informational flyer for Exo protein bars. The flyer boasted that the bars are all-natural, gluten, soy and dairy-free. And, that they are made with cricket flour, which really caught my attention, as you might imagine. This nifty chart on the back of the flyer showed the protein and sustainability superiority of dried crickets versus traditional animal proteins. "Is this a joke?" was my first . . .
The big day is fast approaching and you need an impressive holiday gift for a foodie co-worker or new boyfriend/girlfriend who loves to cook. These items are sure to get the job done. 1. Bodum Double-wall Thermo Glasses: The super chic, light-weight cups are designed for cold and hot beverages alike. They are made with two thin layers of glass, which prevents condensation with cold drinks and allows you to hold the cup without a handle with hot beverages. The technology is genius and the cups can be used for everything from wine to coffee. 2. A Subscription . . .