Eat This Word: Absinthe
WHAT? Louche libation. A distilled, mildly anise-flavored spirit infused with herbs, absinthe was mythologized by countless late 19th- and early 20th-century writers and artists—Degas, Van Gogh, Wilde, and Hemingway among them. Often called "the green fairy," absinthe came to be considered as dangerous as it was popular and was banned in the United States and several European countries by 1915.
Described at the time by a member of the U.S. Department of Agriculture as "one of the worst enemies of man," the seriously strong spirit, which is made with wormwood, a plant with purported hallucinogenic properties, was blamed for several high-profile cases of violence (including Van Gogh's ear-cutting incident).
These days absinthe's mind-altering effects have been widely disproven. In 2004 the U.S. ban was lifted, and absinthe moved off the black market and onto the shelves. The liquor, which has an alcohol content of up to 75%, is traditionally served in a glass topped... Read more >
Recipe: Pegu Club's Gin-Gin Mule Cocktail
This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. “The trick is the homemade ginger beer, which is non-negotiable," says Audrey Saunders, who opened the bar in 2005. “Commercially produced ginger beer is laden with sugar, which suppresses the bright, bold flavor profile of this drink.” Thankfully, the accompanying ginger beer recipe yields a whole gallon, so your Gin-Gin Mules will only be a few shakes away for weeks to come. Get the recipe here.
Recipe: PDT's Paddington Cocktail
Inspired by Paddington Bear, this cocktail from New York City's PDT, one of the bars nominated for our new Outstanding Bar Program award, is flavored with a spoonful of orange marmalade (Paddington's favorite); its bitterness is kept in check by the honeyed notes of Lillet Blanc and the tropical, spicy character of white rum . Get the recipe here
Recipe: The Violet Hour's Hush and Wonder Cocktail
This riff on the classic daiquiri from the Violet Hour, one of the nominated bars for our new Outstanding Bar Program award, uses a rinse, a trick for imparting a drink with just a hint of a particular ingredient. A small amount of Crème de Violette is swirled in the glass to coat its inner surface, enlivening the cocktail with a fresh and floral character. Get the recipe here.
Recipe Roundup: October 28, 2011
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Pumpkin-Shaped Cheddar Crackers [SE] Use a biscuit cutter and a paring knife to turn these flaky, cheddar crackers into little pumpkins. Homemade Peanut Butter Cups [Gilt Taste]
News Feed: August 24, 2011
A wine that's aged under the sea. [NYT]
"Shaken and stirred": cocktail specials inspired by yesterday's East Coast earthquake. [Eatocracy]
Caramelized onion and balsamic ice cream and other adventurous frozen treats. [NPR]
FoodCorps, a national service program geared toward improving nutrition education, has officially launched. [NYT]
Wine and cheese: maybe
News Feed: June 6, 2011
Chefs share their recipes for juicy, sloppy, finger-licking-good burgers. [WSJ]
Menu for a quintessential pique-nique. [Saveur]
Sam Sifton's summer cookbook roundup. [NYT]
The Bloody Mary deconstructed. [SE]
News Feed: November 12
Mangalitsa pork is the new kobe beef. [Food Curated]
Spice up your Thanksgiving dinner. [SE]
Single-malt education. [WSJ]
Butter's emergence in Asian restaurants. [WSJ]
The simplicity and craftsmanship of Japanese cuisine. [Atlantic]
Pages
Categories
Archive
- May 2013 (84)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments