From: Jackson Cannon, Eastern Standard, Boston. This recipe, created by Jackson Cannon, is named for Alexander Le Grande, patron of Elixir Benedictine....More
What's for dinner? Today our choices are so vast that decisions don't come easily. Our pantry is overflowing with items that until recently were relegated...More
From: John Kinder, MK restaurant, Chicago. This can be used as an amuse aperitif for spirited dinners. Its name refers to the Hans Christian Andersen...More
Honestly, wouldn't you rather be someplace idyllic like Hawaii, the Seychelles, or Martinique? Perhaps lounging about in Cozumel, or soaking up the rays...More
Created by Ektoras Binikos, Aureole Restaurant, New York City Cocktail (10 ounce) glass, chilled 1 oz. Absolut Citron oz. Limonc Limoncello oz. yuzu juice...More
Created by bartender Manol Loulov. This is an award-winning recipe from the National Flair Competition Bulgaria. 1 oz. Finlandia Vodka oz. Fernet-Branca...More
Created by Junior Merino,The Liquid Chef, New York City. Cocktail (9 ounce) glass, chilled 1 oz. G-Vine Gin oz. agave nectar oz. blood orange puree oz....More
Created by Adam Seger, CCP, Nacional 27, Chicago, IL Cocktail (10 ounce) glass, chilled Rim glass with mixture of organic sea salt and cracked green peppercorn...More
It's almost summertime, and the sipping should be easy. For most Americans, that means coolers packed full of icy-cold mass-market lagers made in the...More
Pairing beer and cheese has been a gastronomic delight for centuries, the most common example being the ploughman's lunch. A simple dish of farmhouse...More
By now, most Americans are aware of the organic movement. No longer a niche for the environmentally-conscious, mainstream organics is often synonymous...More
Specialty of Nacional 27, Chicago. Yield: 1 serving.
Pint glass, chilled
Pour ingredients into an empty mixing glass. 16 mint leaves
½ lime, quartered 3 fresh strawberries 1 Tbsp. brown sugar...More
Yield: 1 serving. cocktail glass, chilled In a blender, puree all ingredients: ½ fresh Bartlett pear, peeled and cored 6 fresh cilantro leaves
1 ½ oz. fresh lime juice...More
At the recent seventh annual Beverage Testing Institute's World Value Wine Challenge, they sought out the best-tasting wines under $20 in four price categories. Below is the list of top red wines under $10, with scores and prices...More
Chefs, be forewarned. Your resident mixologists may well be raiding the walk-in searching for fresh ingredients to incorporate into their cocktails. High...More
We hold no brief for Fairfield, CT-based Winemetrics, a company which aggregates data from more than 10,000 restaurant wine lists and compiles it into...More
IT'S TEA TIME: The Spicy Mango Green Tea Cocktail is a cool summer concoction that gets a boost from green tea liqueur and Southern Comfort. SPICY AND...More
SODA-LIGHTFUL: Aldo's Italian Soda, served at Aldo's Sidewalk Cafe in San Juan Capistrano, is made with 1 oz. Torani Raspberry syrup, 8 oz. San Pellegrino...More
THE DARK SIDE: Promote the pairing of robust brews such as Porter and Stout with compatible food. World-wide lager love-in: The World Beer Championships...More
PALATE PALS: Bottled waters, still and sparkling, set the scene for enjoying wine. Water is integral to almost everything we do in the food and beverage...More
VALUE AND VOLUME: Taking advantage of excellent wine deals can help you build a list for all tastes and budgets. The results of the Beverage Testing Institute's...More
By Jerald O'Kennard Here is our latest selection of wines, some widely available and some that you may not have tasted (or even heard of), to add depth...More
COLORFUL COCKTAILS: Freckled Lemonade serves as the inspiration for Agua Frescas at Red Robin Gourmet Burgers. The Absolutely Absolut Freckled Lemonade...More
FOOD-FRIENDLY: Beers with rich flavors offer food compatibility. SUPER SUDS FOR YOUR LIST: These are some of the world's best super-premium beers, ranked...More
