We've experimented with a whole range of hot boozy drinks, spiking our cocoa with everything from mezcal to pisco and stirring pretty much the whole liquor cabinet into steaming mugs of cider, coffee, tea, and toddies. Here are 20 of the best hot drink recipes we've discovered.
This may be the time when you can find spiced Christmas beers and hearty winter warmers on the shelves of your local beer shop, but it's also the season to really enjoy the rich, chocolaty flavor of porters and stouts...and their Imperial big siblings. But which are the best of the bunch? And what should you eat with this style of beer?
A few gift ideas for your favorite beer fanatic.
Sure, there are terrible cheesy gifts out there for golfers and gardeners and barbecue fanatics, but it seems like wine lovers get the worst of the bunch. How many guitar-shaped wine racks does one person need? How many ties that say 'NAPA ROCKS' will one sommelier wear? None. The answer is none.
We've been talking a lot about what to drink on Turkey Day, but in case you missed any of those articles, we wanted to gather all the info in one handy place.
We chat with Jill Bernheimer of Domaine LA about her favorite wines under $15, plus her wine picks for Thanksgiving.
20 options for your signature Thanksgiving cocktail.
The best of this year's options in freshly-available Beaujolais Nouveau.
You really shouldn't go to Thanksgiving empty handed. We asked sommeliers from around the country for their wine gift-giving advice: what should you bring if you're a guest on Thanksgiving?
Ray Isle is the Executive Wine Editor at Food & Wine magazine. We caught up with him to find out how he got interested in wine in the first place, plus what he's excited to be drinking now.
Pomegranate is one of the best cocktail ingredients we know, offering tartness and tang to balance a drink's sweetness, deep flavor that stands up to booze, and even a little tannic texture to make your drink more interesting.
What beers go well with turkey, gravy, stuffing, and pie? Some advice from the experts.
He calls himself 'a rebel wine retailer', importing wines from Europe and selling them directly via email offer.
Hey baristas and home-baristas: are you into making latte art? Do you draw creative designs on the top of your cappuccinos?
Joshua Greene has been the editor of Wine & Spirits Magazine since the mid-eighties. Today, we chat with him about the magazine's tasting process, new wineries he's excited about, and his favorite restaurant wine programs in NYC.
It's not every day that you get invited to a seven course dinner where every dish is paired with beer, and it's even less often that those beers were made by one of your brewing heroes. Let's just say that when the invitation arrived asking if I'd be a guest at the sixth annual Mushroom and Beer Dinner at Mendocino's Little River Inn, I accepted pretty much before the email had fully downloaded. And that was before I knew that I'd get to sit right next to Russian River's Vinnie Cilurzo.
What if a grocery store didn't have any factory-made crackers or cookies with tons of unfamiliar ingredients? What if there wasn't an aisle of Gatorade, and there wasn't a stack of canned soup or boxed mac and powdered cheese? What if a store was just perimeter: local produce, humanely raised meat, foods made from scratch in the kitchen? It's an experiment come to life in Local Mission Market in San Francisco.
Which affordable wines work well for Thanksgiving? How do you please everyone in a big group? Should you buy a variety of wines, or stick with just one or two choices?
8 delicious sparkling wines—from California, Italy, and France—at way less than half the price of vintage Champagne.
We asked our crew of beer experts about their favorite beer pairings for oysters, both the just-shucked raw kind and grilled and fried options.
It's Oyster Day on SE: Drinks! We'll be chatting all day about the most delicious drinks to sip while you're slurping up raw oysters (or enjoying them cooked.) But first, we want to know your favorite oyster-and-drink pairings.
The best red wines for Thanksgiving, from $12 and up.
Camper English is the man behind Alcademics, which covers spirits and cocktails in general as well as sharing news on the Bay area bar scene. He's now the Contributing Drinks Editor at Saveur, and spirits editor for FSR Magazine, plus he writes for scores of other publications. We checked in with Camper about what he's drinking these days, what cocktail trends he's tired of, and where he sees cocktails going next.
14 delicious white wines that go well with beloved Thanksgiving dishes and offer the best quality for your dollar.
You can't start boiling potatoes and you can't start washing salad greens, but you can—and should—get ahead when it comes to Thanksgiving wine.
Making ice cream. Cooking up a pot de creme, pudding, or mousse. These are just some of the baking culprits that will leave you with extra egg whites. But don't throw them out! Many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. More ideas right this way.
From hand pulled noodles doused in a savory sesame paste sauce, to a bowl of Chinese bacon and smoked peppers, to tender Afghan mantoo dumplings, Chinatown's offerings go far beyond the wide ranging variety of Chinese cuisines. Thai, Vietnamese, Cambodian, and Middle Eastern restaurants all hold court here.
Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy.
We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side.
The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp.
I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best?
San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats?
The recipe is easy. I mean, it's fried rice. This one is particularly easy because Nam Prik Pao helps add a bunch of complex flavors. Everything made with Nam Prik Pao tastes like you've just slaved over the stove for hours when the fact is anything but. No wonder Thai restaurants love using it so much.
While in Portland for the Feast festival (see our event recaps here), Maggie and I explored the city, from one food cart pod to another, with many nights ending in ice cream. After a weekend of feasting, we hit the road and do some more feasting elsewhere in the great state of Oregon. Stay tuned for a new dispatch from Oregon each day this month!
This is how you should cook an updated version of the classic stir-fried rice cakes dish.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Scott Conant is the chef at Scarpetta in New York, a restaurant known for refined yet soulful Italian food. This recipe, published in Esquire magazine, takes a slim list of ingredients and creates something special from them: to me, the hallmark of a great pasta dish.
This moist, buttery quick bread is flavored with key limes and poppy seeds then covered in a sweet-tart key lime glaze.
Salty, spicy, briny, pickled, hot, sour; lately all I want to do is eat foods that are intensely savory. This sandwich came out of that craving.
[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the...
We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup.
Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you.
My mother is one of the loveliest, kindest, most generous people you will ever meet. With a ready and Colgate ad-perfect smile, friends and strangers flock to her. But this charmer has a dark side. Ask her for her carrot cake recipe and she'll reply with a short and decisive "No." It's too bad, really, because—scout's honor—it is the best carrot cake in the world.
Kale is one of those winter stalwarts—we love its hearty, green flavors and reliable presence in the produce section, but sometimes we run out of creative kale ideas. To counter any kale ennui, here's a Lemony Kale Caesar Salad from Bi-Rite Market's Eat Good Food, a bright, unexpected take on our winter go-to green.
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.