Drinks served in fine glassware will go a long way to please a Libra, as the visual and aesthetic experience of the cocktail is very important.
This summer's sweltering temperatures call for refreshing whites. I love the diversity and distinctiveness of Italian wines and Italian native grape varieties. Have you tried Zibbibo from Pantelleria? Or Ribolla Gialla from Friuli Venezia Giulia? It's an infinite game of discovery.
Having not visited Memphis in at least a decade, I returned this summer to sense that the city is really on the verge of a cultural and tourist boom that goes way beyond the requisite pilgrimage to Elvis Presley's cheesy Graceland home.
Are we really seeing the best of the radish? Dirt Candy's Amanda Cohen doesn't think so. We sat down with the chef to talk about how to use this versatile vegetable that comes in varieties like black radishes, easter egg radishes and even the popular horseradish.
Any order that's too off-menu will have to be DIY. But make no mistake, they will make you that Big Mac with eight patties.
Cocktails and spirits often have history and lore connecting them to stories of cure-alls, snake oils and digestive aids. Most are false (or at least the claims made at the time were false), but a few were true, and perhaps the spirit with the strongest connection to medicinal purposes is gin.
Nowadays, diners can find variations of the iconic summer sandwich all over the U.S., available at seafood shacks and restaurants all around the country. Here are 5 to try during your summer travels.
When eating one's meal, there are a few points to keep in mind, particularly when using one's chopsticks. There are a number of taboos when it comes to using chopsticks, but here are some important ones to remember.
You're ready for summer grilling. You've purchased the perfect grill, and you've procured the latest, greatest cuts of steak. Cut to you pulling a sizzling steak off the grill and slicing into it, only to find that it's, well, chewy. Why? Because you forgot this.
I think I have identified a sixth sense. It's why homemade dishes you remember as a child tasted so good and why I can't seem to replicate the same pleasurable sensation when I prepare the dish in my home. I call it UMommy.
If you serve these to your guests, you may be starting a tradition that you will never be able to stop.
Today's edition of "embrace your inner child like an adult" comes in the form of an iconic cocktail, the classic Pimm's Cup. As much as I enjoy sipping, it's no secret that I enjoy turning my cocktails into boozesicles even more.
While we once looked to chefs to show us how to make the smoothest omelettes, we're now asking them to advise the White House on policy issues.
Hopefully this little grab-bag may pique your interest in mezcal when you really checked in to read about the new Jack Daniel's expression.