At base, punch is a way to both tame and stretch spirits—it’s about economy, just like that cheap 7UP/sherbet concoction that slaked the thirst of a thronged gym.
In her new cookbook French Kitchen Lessons: Recipes & Stories from Normandy’s Rabbit Hill Farm, Cat Bude explores a common fantasy that she actually lives.
Taste France invites France to your table every day. Featured recipes: Chicken Fricassée with Mustard Sauce, Crêpes Suzette, and Champagne Beet Cocktails
In his new book, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer, Edy Massih shares some of the secrets behind his beloved Greenpoint mecca.
All around the country, bars and restaurants are embracing the trend of hyper-savory cocktails, experimenting with ingredients that venture beyond the traditional sweet-sour-fruity-herbal cocktail palate to land a distinct umami punch.
