-1.5 oz. Thai Peppers and Bay Leaves infused Blanco Tequila (Don Julio)
-Bacon Salt and 1 Bay leaf for garnish
Mango Basil Margarita (Andrea Correale)
Mango Basil Margarita Ingredients
Procedure for Margarita
1. Add 1 1/2 oz. of the mango puree, the tequila, orange-flavored liqueur, lime juice and torn basil leaves to cocktail shaker. Fill shaker with ice; cover and shake vigorously.
With Super Bowl XLVIII fast approaching, it's time to get a start on planning the best snack menu, and we don't mean just chips and salsa. Whether you've got a serious sweet tooth, are crazy for finger foods, or just want to try something you've never had before, we've got you covered. These recipes are cute and easy (and they won't break the bank either).
If you've never tried making your own snack mix, now's the time. It's easy to do and tastes better than store bought Chex Mix. This recipe is a tasty blend of mixed nuts and classic additions like Chex cereal and pretzel sticks, but you can add or omit whatever you want. Toss with a packet of ranch dressing mix and spices, bake, and enjoy!
Are you a take out junkie? Try making the dishes at home! Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy is a new cookbook covering the greatest culinary hits across the world. Penned by David Joachim, a New York Times best-selling author in collaboration with Cooking Light, a leading epicurean magazine, the book boasts 150 international recipes that aren't to difficult for a beginner. Featured favorites include Classic Pad Thai, Chicken Tikka Masala, and Chipotle Pork Tamales.
This Sunday (December 15th) is National Cupcake Day. That’s reason enough to celebrate, but since it happens to fall only ten days before Christmas, we thought we’d embrace both holidays and let you know how to get your hands on some fantastic holiday cupcakes. Here are five places to get your holiday cupcake on this weekend.
Husband and wife team Matt and Allison Robicelli make some pretty impressive cupcakes, and their riffs on holiday cupcakes are no exception. Try the Hot Buttered Rum, a rum and butterscotch soaked cake with a rum and butterscotch cream frosting. or the Chocolate Candy Cane, a wintery mint chocolate chip cake with peppermint buttercream frosting. At $3 each, their cupcakes are cheap *and* delicious.
This year, Thanksgiving and Hannukah will happen simultaniously, which is kind of a really big deal. The last time the two holidays overlapped was1888, and it was only the second time that had happened since Lincoln declared Thanksgiving a federal holiday. That might seem like a long time ago, but it's nothing compared to how long before it happens again. Thanksgivukkah 2013 is the last Thanksgivukkah for 79,043 years, so make sure to sieze the opportunity to celebrate while you can. Remember, you don't have to be a member of the tribe to go ham on Thanksgivukkah (ha ha, get it?). There's enough Thanksgivukkah for everybody, and we've got the low down on who's celebrating this kickass holiday with inspired culinary creations.
Today (November 14th) is National Guacamole Day, which means you can end your work week with a kick.
Guacamole has stood the test of time: it originated with the Aztecs in the 16th century (the word guacamole comes from the Nahuatl āhuacamolli, meaning “avocado sauce”), and is still popular to this day. But what makes spicy guacamole so good? The answer lies in the science of taste. Virtually all spicy foods contain capsaicin (pronounced cap-say-a-sin), a natural irritant produced by the seeds of plants in the genus Capsicum. All the fire and heat that spicy food aficionados love comes from capsaicin. In nature, the compound acts as a defense mechanism against being eaten, but, as if often the case, nature didn’t count on the strange proclivities of humans. When we eat spicy foods, the capsaicin binds to the thousands of tiny pain receptors on our tongue (called VR1 receptors), which triggers the brain to signal a burning reaction. So, interestingly, the burn we get from spicy food is actually all in our head: while we may feel like our tongue is on fire, no physical damage has actually been done.
We picked out some of the best new punches and found you the recipes. That way, you can try them at home or at the bar. Here are our top five from the emerging punch revolution.1. Fishhouse Punch Royale
You may not be able to get this at the bar if you're a New Yorker (unless you find yourself suddenly in Seattle), but this recipe highlights the long tradition of punch as interpreted through a modern lens. The original version of this colonial-era recipe was said to be a favorite of George Washington. Try this tweaked concoction, re-vamped by mixologist Jamie Boudreau, of Canon in Seattle.Ingredients
With Easter shortly behind us and the weather getting warmer, our minds are brimming with excitement at all the new seasonal food possibilities. Fresh fruits, vegetables and, oh, ice cream.
Whilst ice cream can be a bit daunting to make at home, self-taught cook Ryan McBride Mellinger, a line chef and general all-rounder at Mulberry Street hotspot Balaboosta, is here to shatter the myth and share with us her fool-hardy recipe for an ice cream and brittle duo that is sweet, warming, and refreshing all at the same time.
As the years seem to slip through our fingers, with the world feeling a little crazier at every moment, it seems we have yet to lose our interest in looking back toward the crafty days of yore. Maybe it’s our desire to appear perfect—with our jobs, relationships, homes, culinary abilities, the list goes on and on—just like our mothers and fathers before us. It’s an “I can do it all, all by myself!” attitude that can get us in trouble. Until we find the tricks.
It feels as though 2012, and by extension as we head into the new year 2013, are the years of the artisan cocktail. And what better time to debut your bubbly concoctions than New Year’s Eve? When it comes to winding down this holiday season and this year we've selected the most delicious recipes for your drinking pleasure.
Kathleen King, creator and owner of Tate’s Bake Shop in Southampton, got an early start in the baking business. By age eleven she began selling her baked goods out of her family’s Long Island farmstand. In 1980, Kathleen opened her first bakeshop and just kept baking. Since then, Kathleen’s chocolate chip cookies have been selected as the best of the best, her baked goods are sold in gourmet markets nationwide, and her flagship bakeshop has been voted the Best in The Hamptons year after year. Kathleen is also the author of three cookbooks. Her newest, Baking for Friends, is an excellent choice for beginning bakers and also those more skilled in the art of baking.