• Tom Colicchio’s Asparagus Soup With Morel Custard
    I have a lot of time for Tom Colicchio. He’s sharp-witted, his politics align with mine, and those blue eyes… Oh: and he cooks! This is a showstopper of a spring first course from his book, Think Like a Chef. The book uses a clever pedagogical device: starting with a combination of ingredients that get along well on the palate, Tom shows how to use them as the basis for several very different dishes. The soup we’re making today features a seasonal combo of asparagus, morel mushrooms and ramps. Apart from the soup, Tom uses these ingredients to make a…
  • Our Long Pour: “Siesta”
    Just in time for taco Tuesday, here’s a simple and tasty apéritif featuring tequila and citrus, with a touch of Campari bringing edginess and a very pretty pink hue. 1.5 oz blanco tequila 1/2 oz Campari 1/2 oz grapefruit juice 1/2 oz lime juice 1/2 oz simple syrup Shake all of that up with ice, strain into a chilled coupe, and you’re on your way to Huatulco. Via Imbibe

Follow My Blog

Get new content delivered directly to your inbox.

Amaro Antipasti Aperol Bay leaf Beans Better cooking through chemistry Black Beans Bourbon Braise Bread Butter Campari Cocktails Cointreau Cordial Crab Dinner Fail Gin Grapefruit Hibiscus Hollandaise Italian Lamb Lasagne Levain Lillet Lime Mexican Mint Noodles Our Long Pour Pho Pork Rhubarb Rye Sauce Seafood Soup Sourdough Spring Store bought Thai Vermouth Vietnamese

Leave a Reply