- Tom Colicchio’s Asparagus Soup With Morel CustardI 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
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