Tag Archives: DIY
Tim Vidra
Since sharing my method for restoring and seasoning cast iron pans, I’ve had my heart (and stomach) set on frying up some oysters, namely Skillet-Fried Oyster Po’ Boys. The Po’ Boy is one of those classic sandwiches, rich with history — many might claim it originated in the French Quarter of New Orleans. You’ll find several variations on this old favorite from soft shell crab to shrimp and catfish to name a few. Today we’ll concentrate on my favorite version. [Read more...]
Katherine Ramos
Bergamot, rose, jasmine, spice and peach with woody notes. While this might sound like a tasting note, it actually describes Guerlain’s classic fragrance, Mitsouko. And should you find yourself sniffing black cherry, raspberry, plum and vanilla, you’ve either poured a California Cab — or doused yourself in Britney Spears’ Midnight Fantasy. [Read more...]
Chris Hallowell
Historically, bitters have served cocktails as salt has cooking. Just one or two drops can heighten all the other flavors in the mix, while a lack can leave even an otherwise balanced cocktail flat, bland and without direction. Recently, however,… [Read more...]
Sarah Langdale
Planning a wedding might be the most delightful and stressful thing I’ve ever done. After getting engaged last year, I discovered a world of details I’d never fully considered – beyond the fun of dress fittings and cake tastings, there’s… [Read more...]
Katy Andersen
Osso buco is the classic dish to make with veal shanks, and it is as delicious as it is easy to prepare. First made in Milan, osso buco translates from Italian to “hole in the bone,” since the marrow melts… [Read more...]
