"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, . . .
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 . . .