Tag Archives: how to

Tim Vidra

Oyster Po' Boy

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...]

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Eric Arnold

Fresh Thai ingredients

Ricker is the proprietor of Thai restaurant Pok Pok in Brooklyn but, I should note, the experience occurred entirely by accident. I’d been invited to a cooking class and wine pairing in a place I least expected to find one: the eighth floor of Macy’s in Herald Square. After weaving through the perfume counters to the elevators, my skepticism only grew … [Read more...]

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Tim Vidra

Cooking with cast iron is not just for the campfire or farm, my friends. From chicken, fish, cornbread and more — the meals you can create with this versatile cooking essential are endless. It’s one of my all time favorite… [Read more...]

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Katherine Ramos

Riesling No 5

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...]

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Lot18

sangria1

Back on April 24th, we asked Lot18 members on Facebook to share their best sangria recipes for a chance to win a $50 credit. After rigorous testing in the office, we were able to pick two winners. [Read more...]

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