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Grilled Berries and Booze

01.02.11 by Christine C.  

Grilled Berries and Booze

. I like to spend hours at my desk stalking food and cocktail sites, er, working. Now that the weather is unholy hot, I’ve become obsessed with grilling, broiling and baking fruit, and then soaking it with booze. Naturally, there are a zillion recipes out there, and I’ve given several a try. My favorite recipe find this week pairs one of...

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Milk Punch

12.20.10 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Milk Punch

. I love New Orleans. The last time I was there it was spring. The trees were heavy with blossoms, and the smell of flowers, beignets and chicory coffee permeated the air. The scent of steaming hot chicory French coffee laced with nutmeg and thick frothy cream do much for my olfactories. The elusive aroma of bourbon does this as well. But to combine...

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Bath Time for Rosa

12.16.10 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Bath Time for Rosa

. It’s Bath Time, but before you get too invested in the topic, let me clarify: It’s Bath, England, Time. If you’ve got an afternoon to dabble in meat pies and brew, here’s a map that cuts you through the tourist B.S. and straight to the reason you’re really there: food and drink. First, a little context: The Romans flocked...

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Meat + Pie = The Happiest Hour Ever

12.01.10 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Meat + Pie = The Happiest Hour Ever

. The V.I.PIE Treatment Americans have their sweet dessert pies down, but the Brits sure know how to churn out the savory sort. Infamous for their shepherd’s pie, our neighbors across the pond love to dig into steamy, meat-stuffed dough rounds, no matter what time of day. Pies for breakfast? Sure, why not? For lunch and dinner? Bring it. With cocktails...

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Party Punch Makeovers

11.30.10 by Christine Sismondo, cocktail developer, author and co-founder, todrinks.com  

Party Punch Makeovers

. Holiday parties are already often punchy — hosts who want to keep their guests refreshed without too much constant effort have always known that punch is an easy solution. As Esquire drinks writer and punch-booster David Wondrich says, punch means that “you actually get to enjoy your party.” Thanks to Wondrich, who has recently published Punch:...

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3 Not-So-Classic Thanksgiving Cocktails

11.24.10 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

3 Not-So-Classic Thanksgiving Cocktails

. Up the road from where I live is the Morristown National Historical Park. It was here that George Washington’s troops hunkered down in sub-freezing temperatures. They were starving. Yellow fever was rampant. Their frozen boots offered no relief from the ever-present chill, so the troops boiled them for soup. A horrid thought really. Just down the...

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Cinnamon Cidecar

11.04.10 by Stephanie Jerzy  

Cinnamon Cidecar

. The classic Sidecar, which dates back to the Prohibition era, is a sweet blend of cognac, Triple Sec — or Cointreau as The Savoy Cocktail Book recipe calls for — and acidic lemon juice. On days like these, when the New England weather dips into the 50s, ushering autumn in for good, the high citrus notes of the Sidecar just won’t cut it. Enter...

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Haunted Spirits on the Rocks

10.27.10 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Haunted Spirits on the Rocks

. Growing up on a farm allowed me the ability to run around in the hay lofts of the many barns. My young mind would race around the possibilities of haunted houses because many of these structures were (and still are) full of spirits. I’ve seen and heard cows chewing their cud, caught the scent of wet animals, and listened to the unmistakable shuffling...

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Museum-Mile Desserts

10.13.10 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Museum-Mile Desserts

. A Taste of Old New York The only constant about New York is its ability to reinvent itself. This is what initially drew me into my love affair with Manhattan, with its ever-evolving roster of chic downtown establishments serving everything under the sun. But after inhabiting the island for five frabjous years, I crave old New York glamour. The kind...

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Haute Korean

09.29.10 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Haute Korean

. Is it because I’m Korean or is the cooking in Seoul so superior that when I visit the motherland I can’t help but inhale meals like I’m never going to see food again? I make sure to chow down at least four times a day, dismissing two servings of dduk bok gi (spicy rice cakes dish) and gim bap (Korean style sushi) as small snacks. Eating is my...

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