Recipe: Poached Pears with Bitters–Almond Ice Cream and Caramel
If you've sauntered into a proper bar sometime during the past five years, you've likely noticed an outbreak of bitters, the high-proof cocktail ingredients that come in pint-sized bottles but offer intensely bitter flavor. Only a few drops will enliven any drink.
Just as they animate cocktails with extra depth and dimension, bitters can also inject complexity into food. When Marc Forgione explored the culinary potential of bitters at a Beard House dinner earlier this fall, he served a soulful ice cream flavored with almonds and Angostura (the workhorse in the bitters world), accessorized with Riesling, citrus, and winter spice–poached pears and a pear juice–sweetened caramel.... Read more >
Six Bitters to Have on Hand This Summer
During these most idle of summer days, we need a damn good reason to abandon our towels and mindless reading. A nicely mixed drink is one acceptable excuse. To ensure that our August libations are of the low-effort, high-reward variety, we turned to Brad Thomas Parsons—author of the JBF Award–winning Bitters: A Spirited History Of A Classic Cure-All With Cocktails, Recipes, And Formulas—for suggestions for unconventional bitters that will add instant pizazz to whatever we're sipping poolside. - The Editors
Bartenders love to describe bitters as the salt and pepper of the bar, but I like to think of them as an entire spice cabinet of liquid seasonings. They play a pivotal role in bringing balance to well-made cocktails, and every serious home bar should have three essential bitters on hand: Angostura, Peychaud’s, and an orange bitters. While this trio will allow you to craft a multitude of classic and... Read more >
Recipe Roundup: Cocktails
Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.
Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.
Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.
Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >
News Feed: March 15, 2011
Can the Dutch learn to like insects? [NYT]
Boston's best doughnut shops. [Boston Globe]
Ilan Hall wraps matzoh balls in bacon at new restaurant. [NPR]
Marion Nestle doesn't think our food is getting any safer. [Atlantic]
Could vegetables be reengineered to taste better? [Good]
News Feed: October 8
Can Zagat and Michelin survive our online world? [WSJ]
Ibérico ham from Jabugo, Spain, is coming soon to a market near you. [LAT]
Don't let those family recipes slip away. [Rebecca Lang Cooks]
A film about pastry chefs competing for the ultimate prize in France. [LAT]
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