Our Long Pour: “Roasted Beets Cocktail”

I wish, for your sake, I could tell you this drink sucked. Because it’s easily the most effort I’ve ever expended on a cocktail, and it’d be great if I could tell you that you’re not missing anything by not making it. But I can’t. This is delicious and well worth the effort, given that…

From Zero to Hero: Ragù Bolognese

A few days ago, I flagged quiche as perhaps the most abused French dish in North America. When it comes to Italian food, you could argue that pizza wears that crown. Certainly, there’s more bad pizza out there than almost any other food, full stop. But there’s also been a pizza renaissance, and it’s possible…

Weeknight Table: Turkey Piccata

Turkey has always been a holiday food for us: it’s so weighted with tradition and expectation (good or bad!), and it’s so physically imposing, that it has rarely occurred to us to do anything other than roast it whole and in season, preferably for a bunch of people. But when our local Mennonite-farmer-butcher outfit had…

Our Long Pour: “How To Kill A Friend”

Not the perfect crime, but it didn’t lead police right to the body either. The drink in question is an intriguing-sounding concoction of smoky mezcal, raisin-sweet Pedro Ximénez sherry, bitter Campari, Angostura bitters, and pineapple and lime juices. There’s a very good idea buried in here, but the Campari is the fatal flaw… way too…

Our Long Pour: “Supernova Gin Sour”

Move over, Champagne Supernova. I got goosebumps when I tasted the Supernova Gin Sour. Taking the familiar sour formula of booze, citrus, simple syrup and egg white, this drink adds whole star anise pods and grapefruit bitters to the shaker. The result is haunting: sweet, sour, aromatic and silky, with a dry finish that leaves…

Join Samin’s Lasagne Party: May 3

Our Queen of Salt, Fat, Acid and Heat, Samin Nosrat, wants us all to make lasagne and share it live on May 3. And we will! Samin has kindly provided a recipe for The Big Lasagna, and it looks great. We’re going to be taking things in a slightly different – but still traditionally-flavoured –…

Our Long Pour: “The Hemingway Daiquiri”

I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special. In addition to aged white rum, key…

The Keller Quiche

Thomas Keller’s Bouchon cookbook is a masterpiece in the bistro cooking genre. I’ve owned it since it came out in 2004, and have probably cooked over three quarters of the recipes. None has given me more trouble or more pleasure than the quiche. If your experience with quiche is one of slightly rubbery egg-and-cheese-dominated custards…

Our Long Pour: “Lucien Gaudin”

Like a character from a Decemberists song, here comes Lucien Gaudin with his epée drawn. He was an early-20th Century French Olympic champion fencer, and his eponymous cocktail is just as refined, precise and brash as his performance on the piste. An ounce of gin and a half ounce each of Campari, Cointreau and dry…

Our Long Pour: “Rhubarb Spritz”

It’s reassuring, in these weird, muted days, to see rhubarb make its way to the greengrocer. Electric pink and with a sour jolt to match, it’s the rowdy and flamboyant gay friend of staid asparagus and flighty ramps. So, I was excited to find this cocktail. It starts with a quick but relatively complex syrup….