Chocolate is made from tiny beans nestled inside cacao pods, whereas Solbeso is distilled from the juicy, pulpy fruit surrounding said beans. When this fruit is transformed into liquor, it yields a citrusy-tasting clear spirit—a bit like tequila, a bit like pisco, a bit like rum—with thick floral flavors laced with nutty undertones. A totally new category of liquor that actually adds something interesting to the conversation instead of re-hashing tired concepts? Consider us on board.
A simple yet flavorful mixture of chorizo, jalapeño, and onion serves as the filling for these pounded chicken breasts, which cook in an ultra-creamy, beer-based cheese sauce.
Take your sliced fruit snack to the next level with this dipping duo. Even the pickiest of kiddos will have a hard time resisting fresh peach and strawberry slices when paired with this light and bright lemon yogurt dipping sauce. And for a sophisticated twist on fruit dip, treat yourself to fresh figs and prosciutto with a raspberry balsamic sauce. This salty and sweet snack is easy to whip up and easier to polish off.
New York has no shortage of good desserts, but how many would you call essential? What are the sweets you need to know to see how we do dessert in this town? A few months ago, we asked ourselves that question. Then we got to tasting.
Sweet, silky, and absolutely delicious, the breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
It's not a snowcone. It's not Italian ice. The Baltimore snowball comes in flavors like egg custard and 'Skylite', and it's usually topped with marshmallow cream. We dig deeper into the snowball's history and share the best places to give this summer essential a try.
Whether you'd gladly trade a day in the office for a day in the kitchen or would rather spend the afternoon at the beach, we've got a mix of indoor- and outdoor-friendly recipes to help you through the long weekend. Click through our slideshow to check out 18 fresh produce-heavy sides for your Labor Day party this September 1st!
This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
Corn is a simple, indisputable pleasure of summer. Here, it's the star of the show, simply grilled in the husk, shucked, cut off of the cob and mixed with juicy tomatoes, red onion and ribbons of fresh basil. It's all tossed in bracing, Dijon-spiked vinaigrette made from Crispin Cider.
You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter.
It all started with Sierra Nevada. But where should you go from there on your American Pale Ale tasting journey? The best APAs on the market, according to our crew of Certified Cicerones.
There's more to Sichuan cooking than scorched taste buds and peppercorn-numbed lips. Here's the real deal on one of China's most exciting cuisines.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
Vietnamese cuisine is world-famous, but few visitors to the Southeast Asian country think about what they'll be sipping on the streets of Hanoi or Ho Chi Minh City. That's a mistake: the country's drinks are as delicious and diverse as its cuisine.
Building a restaurant around Carolina-style whole hog is just bad business sense: the high food cost means slim profits. So here's how I'm making my restaurant a financially viable one.
If summertime were a meal, Labor Day would be the dessert course. Enjoy a sweet long weekend with these pies, cakes, cookies, and no-bake treats.
Every season has its harvest, even lean winter, and every cook has recipes that they turn to again and again to make the most of their garden/CSA box/farmer's market. But sometimes you find yourself in a rut, and you want something as easy, as soothing, as well-loved, not new but new to you. Brent Ridge and Josh Kilmer-Purcell, better known as those Fabulous Beekman Boys, deliver just that in the newest addition to their Heirloom cookbook series, The Beekman 1802 Heirloom Vegetable Cookbook, filled with their favorite ways of maximizing all that vegetal potential.
This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one solo diner, for two, four, or a crowd of fourteen.
With Labor Day coming up, it's time to get your butt off the computer and out onto the deck for some chilling and grilling. We've rounded up dozens of our favorite recipes, from American classics like burgers and dogs to our favorite end-of-summer international dishes, to help you plan the best labor day cook-out (or cook-in) ever.
This Hungarian-inspired dish, part of a weeklong series focused on fun stuffed chicken breast recipes, centers around a lemony mushroom filling. The chicken is stuffed, seared, and then cooked in a rich, creamy paprika sauce.
Getting jam to set properly is a matter of adding just enough sugar, acid, and heat to the mix. Here are the hows and whys.