I'm thrilled to partner with Lillet, one of my favorite French brands, to bring you these festive holiday recipes. Thank you for supporting the brands that support The New Baguette! Around this time last year, Rene and I were gearing up for a three-week holiday in Europe - first Poland, where I’d meet dozens of his family members, then France, where we’d be staying with my family in Paris and with his in Marseille. For a diehard Francophile like me, being in France feels like going back to the mothership, to create new memories and collect inspiration in the . . .
Well, guys, the end is nigh... Just kidding. But the end of 2016 is really nigh, and it is time for my annual reflections on the past year. 2016 was quite the formative period for yours truly: I re-branded my site, which turned out to be one of the best decisions I've ever made, taught my first food photography class and subsequently a handful of others, did my first cooking demo (thanks to all of you who attended!), and joined forces with three other food babes to form Salt + Sage Collective. But the year wasn't all fun and games. As most of you know, this summer I . . .
Have you heard of the Triple Crown of Thoroughbred Racing? It's basically the Superbowl of horse-racing that's comprised of three races: the Kentucky Derby, the Preakness Stakes and the Belmont Stakes. Truth be told, I knew almost nothing of the event either (apart from this awesome scene in Pretty Woman, of course) except that the Kentucky Derby involves wearing big hats and sipping on mint juleps. But did you know the other two races boast their own signature race-day cocktails? This year, Maker’s Mark whisky is celebrating derby season by partnering with . . .
I realize the term 'white wine spritzer' conjures the image of a watered down, flavorless, bargain booze cocktail, but this baby right here is not for the faint of heart. This drink is for those who like it spicy, herby, and bursting with flavor. This is a big girl cocktail. Pitcher cocktails are ideal for brunch parties, backyard cookouts, and basically any occasion when you're entertaining more than one person. This drink has been the cornerstone of many parties my friends and I have thrown, and I can't wait to share another pitcher of it (or three) with them this . . .
Hellooo, blogosphere! As you may have heard, I moved apartments last week, which explains why this is my first new post in two weeks. I am very excited to be up and running again, and equally excited to be sharing this cocktail recipe with you. My relationship with gin started out rocky. I first tried it in a Negroni (at an age when it was still illegal for me to try a Negroni...) and found it absolutely vile. How anyone could enjoy something so intensely sweet, bitter and herbal in the same glass was beyond me, and I recoiled just from just the thought of it . . .
"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 vodka, . . .