Food

  1. July Pairings Box Spotlight: Summer Garden Party with IZZE

    A few months ago, we kicked off a fun partnership with our friends at IZZE, beginning with a post about hosting a Friendsday Night, Tulum-Style. And this month, we teamed up with IZZE to come up with another Friendsday Night-inspired recipe collection, this time, for the Pairings Box. We called it the “Summer Garden Party Continue…

    We're thrilled to have the opportunity to work with IZZE to bring you a delightful little treat in your Pairings Box this month.

  2. ExclusiveRoasted Balsamic Cherry Sundaes

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    *Makes enough for four sundaes 2 cups of cherries, pitted 1 tablespoon of balsamic vinegar 2 tablespoons of turbinado sugar 1 pint of vanilla bean ice cream Coconut flakes or chocolate shavings, to serve 1. Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with foil. 2. Toss the cherries with the Continue…

  3. ExclusiveGrilled Clams with Smoked Paprika Butter

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    *Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon of smoked paprika salt and pepper, to taste chopped parsley and lemon slices, for garnish 1. Preheat an outdoor grill to high heat. 2. While the grill is pre-heating, melt Continue…

  4. Home Bar: Banana Club

    Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming steps, there are plenty of drinks that I wouldn’t try on my own. One of the categories that I’ve avoided over the years has been the use of raw eggs. I’ve enjoyed plenty Continue…

  5. ExclusiveBackyard Watermelon and Mint Salad

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    Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup of roasted sunflower seeds kosher salt or sea salt, such as Maldon freshly ground pepper honey, to taste 1. Place the watermelon balls in a bowl with the chopped mint and Continue…

  6. Exclusive“Market” Margarita

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    makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed lime juice (from about 1 lime) 2 ounces of tequila 1 ounce of cointreau Kosher salt, for rimming the glass 1. Run a lime slice along the rim of your glasses. Continue…

  7. ExclusivePicnic Chicken and Kale Salad

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    Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperoncino* For the chicken: 2 boneless, skinless chicken breasts 2 tablespoons of Aglio, Olio, and Pepperoncino* kosher salt, to taste 2 tablespoons of olive oil For the salad: 1 bunch Continue…

  8. How to Make Popsicles: Raspberries & Cream

    I’m not usually very good at staying silent. I’m often quick to judge and make a statement. In the heat of the moment, I often see things in black and white. Rarely do I admit that most things in life lie somewhere in between. But the gray often signifies an acceptance of discomfort, and most Continue…

  9. ExclusiveLemony Vegetarian Ramen

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    *Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, plus more for garnish 1 package of ramen noodles 1 cup of sugar snap peas 1 large handful of mizuna greens and/or baby bok choy 7 ounces of enoki mushrooms Continue…

  10. ExclusiveJapanese Restaurant-Style Salad

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    *Serves four For the salad: 1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons of Japanese Gomashio*, more or less to taste For the Carrot-Miso Dressing: 2 large carrots 2 tablespoons of white miso 2 teaspoons of finely grated fresh ginger 1 tablespoon of toasted sesame oil Continue…

  11. ExclusiveJapanese Sunomono

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    *serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 teaspoon of kosher salt 2 teaspoons of Japanese Gomashio* microgreens, for garnish *This month’s Premium Ingredient 1. Combine the brown rice vinegar, sugar, and salt in a bowl. Whisk to mix Continue…

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