Spicy drinks are all the rage at cocktail bars, but rather than just muddling up peppers, which makes cocktails more vegetal than I'd like, I prefer this easy-to-make tincture: real heat from the jalapeño, but with bottom notes of earthy, warm spice from the cinnamon. When we say "remove the seeds," make sure you get them all, or this tincture will end up a lot spicier than intended. Add a dropper-ful (approximately 1/8 ounce) to margaritas, daiquiris, or use in cocktails like the Thunderbird.
'Sponsored Post' on Serious Eats
Avocados offer a buttery richness and refreshing quality that pairs well with so many foods. Though Americans usually eat them in salads (like Panera's Chicken Cobb with Avocado) or pound them into guacamole, other parts of the world treat them more like the fruits they are, incorporating them into fruit salads, milkshakes, and smoothies (sugar and chocolate are natural complements).
All recipes need a secret ingredient, right? The one that takes a dish from good to great in an entirely unexpected way. When it comes to classic Korean grilled beef bulgogi, at least, that secret ingredient is Asian pear.
Some recipes look to the past for inspiration. Others introduce a fresh take. Home chefs across the country have been submitting recipes Bertolli Olive Oil's Taste of Tradition Recipe Contest and so far, they've shown us that kitchen creativity can come from both the old and the new.
Bartender John McCarthy has at least a few batches of bitters brewing at any given time; and while the ingredients differ, the base is always the same: Everclear®. "I always use Everclear's 190-proof bottle, because the higher the alcohol content, the quicker the infusion. And when I'm working at busy bars and have a high turnover, the quicker I can make it, the better."
If you're eating salad as your lunch or dinner entrée, there's a good chance you've added chicken. In 2012, American packinghouses processed over 37 billion pounds of chicken, and it recently surpassed beef as the most widely consumed meat in America. Consumers are looking for leaner protein options, and chicken breast—pone of the most popular cuts—is a lean, low-calorie option that takes well to many applications, topping salads included.
Milk's versatility makes it the foundation for some of our other favorite dairy products, which are surprisingly simple to make at home. Fresh, fluffy ricotta? Thick, tangy yogurt? Rich, smooth ice cream? That's just the tip of the iceberg. And no matter what type of milk you choose, there's something for everyone in the milk case.
Summer is the time for bold flavors: from the rush of a juicy, ripe tomato to the heavy-handed wallop of a barbecue marinade, the season's signature ingredients aren't content to hide in the background. If you're having a get together with friends to celebrate the freedom and fun times that come with warmer weather, you'll want to put together a spread that puts those big tastes front and center. Only a beverage that goes down cooly with it all will do in this sort of situation. Lipton® Iced Sweet Tea K-Cup® packs deliver the perfect pairing with just about any flavor-forward summer dish. They have that classic Lipton® iced tea taste that sings of summer refreshment. Plus, they're super easy...
Eat. Drink. End Hunger. Get Your Tickets for the Food Network & Cooking Channel New York City Wine & Food Festival presented by FOOD & WINE!
Mark your calendars—or better yet, ready your appetites. The Food Network & Cooking Channel New York City Wine & Food Festival presented by FOOD & WINE is returning for the eighth straight year from October 15–18.
If you had to name a food perfect for packing in a picnic basket or lunchbox, what would it be? A sandwich? Nah, too predictable. How about gimbap, the Korean seaweed and rice roll that you can stuff with all of your favorite fillings.
You've probably had fried chicken before, but have you ever tasted KFC (that's Korean Fried Chicken)? Beneath its insanely addictive, spicy-sweet sauce is the crispiest fried chicken you'll ever eat.
Summer shindigs are all fun and games, right? Well, maybe if you're the lucky guest at someone's backyard barbecue or pool party. If you're the host in charge, however, you've probably got some responsibilities on your hands, like being the master of the grill for example. Between tinkering with your special marinade, keeping an eye on the charcoals and making sure your outdoor feast goes off without a hitch, you might just get too wrapped up to actually join the festivities. Some parts of summer entertaining involve a lot of fuss and detailed planning. There are others that come together in a flash like serving Lipton® Iced Sweet Tea K-Cup® packs; it's one way to ease up your party to-do list!
A drop or two of bitters can brighten up a whole cocktail; grapefruit bitters in particular are great in bitter, stirred cocktails. When I'm making a Negroni, for example, I always add them—grapefruit peel has a very bitter finish, so it's a perfect match with a classically bitter drink. You get a hit of citrus and a bitter backbone from just a few drops. Whether it's a stirred, spirit-forward drink or a shaken cocktail with Campari, Aperol, or Cynar, these bitters are the perfect addition.
Hard cider is something of a comeback kid. After years of flying under the radar, it has made a huge resurgence across the United States as drinkers are rediscovering all the qualities that made it a favorite amongst our founding fathers over two centuries ago. Leading the cider revolution is Angry Orchard, a cidery that makes unique and innovative craft ciders using dozens of styles of apples and ingredients like ginger, wildflower honey, and hops. The cider makers at Angry Orchard constantly explore what cider can be from branch to bottle.
The best part of making liqueurs at home: You can use whatever berries or other fruits you have on hand, and make the liqueur as sweet (or not sweet!) as you want. In this recipe, bartender John McCarthy keeps the sugar reasonably low to let pure raspberry flavor shine through.
Strawberries offer a particular brightness to any place setting. They echo the sunshine of spring and early summer and their sweetness entices children to eat their fruit. The strawberries we enjoy today are a crossbreed of two wild varieties from the 1600's that produced larger and sweeter berries, and much of the cultivation that continues today in California and Florida (the two largest producers in the U.S.) carries on that lineage.
Some people can't stand when the different dishes on their plates touch. We're not those people. This is a barbecue plate all in one tidy glass container.
There are any number of fruit liqueurs you can buy—some not much more than sugar and food coloring, some (thankfully) far more faithful to the taste of their ingredients. But there's nothing that compares to making your own. And nothing simpler, either.
Food lovers across America have been submitting recipes to Bertolli Olive Oil's Taste of Tradition Recipe Contest, and holy smokes are we impressed by these creative, delicious-looking dishes. Take these Meyer Lemon Olive Oil Cakes with Ricotta Mascarpone Cheese Frosting, submitted by Melissa Stadler. In an inventive twist, they use Bertolli Olive Oil instead of plain oil or butter, which not only complements their luscious, lemony flavor, but also keeps them irresistibly moist and tender
Some ingredients on a cocktail menu sound familiar—bottles you can pick up at the liquor store. "Bourbon." "Gin." "Sweet vermouth." But if you're at a craft cocktail bar, you'll often see slightly more obscure items listed. (And you can bet that the term "housemade" will precede them.) House rosemary tincture, house grapefruit bitters—how do bartenders actually create these? Often, it's with one familiar but little-appreciated ingredient: Everclear®.