Food

  1. Premium digital content is available to Pairings Box subscribers only.

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    ExclusiveJuniper Honey Ice Cream

    makes one quart 1 1/2 cup of whole milk 1 1/2 cup of heavy cream 3 large eggs + 2 large egg yolks 1/4 cup of fragrant honey 1/3 cup of sugar 1 tablespoon of juniper berries, lightly crushed 1. Combine the milk, cream, sugar, honey, and juniper berries in a medium sauce pot. 2. Continue…


  2. The Sazerac, and a Little Taste of the Big Easy

    Live music, po’ boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don’t manage to fit all of these in when you visit New Orleans, you’re doing it wrong. If you’re planning a trip to the Big Easy (perhaps you’re considering Jazz Fest in late April/early May?), here are some tips for good eats and Continue…

  3. ExclusiveBoozy Dark Chocolate & Strawberry Soda Float

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    Makes four large float glasses 1/2 cup of water 1/2 cup of sugar 1 cup of chopped strawberries 1 liter of sparkling water 1 pint of dark chocolate ice cream 4 ounces of clear rum (optional) 1. Bring the water, sugar, and strawberries to a boil over medium-high heat. 2. Turn heat down to medium Continue…

  4. ExclusivePistachio Salt & Pepper Baked Onion Rings

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    Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of shelled pistachios 1 tablespoon of Szechuan salt & pepper 2 tablespoons of canola oil (or cooking oil spray) 1. Preheat your oven to 400 degrees Fahrenheit and line Continue…

  5. ExclusiveThree Bean Sloppy Joe

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    Serves six 1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney beans, drained 1 15-ounce can of red beans, drained 1 15-ounce can of pinto beans, drained 2 1⁄2 cups of tomato sauce (homemade or store-bought) 3 tablespoons of Worcestershire Continue…

  6. Spicy-Sweet Shichimi Togarashi Popcorn

    I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all. We’ve had a particularly warm winter here in San Francisco. So much so that I’ve forgotten (somewhat) how much I have — over the course of nearly 10 years — despised living in the Continue…

  7. ExclusivePisco del Sol

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    2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry Curaçao) Orange peel garnish Glass: Old-fashioned glass or just a plain tumbler 1. Add all ingredients, except the garnish, directly into your glass. 2. Add a large ice cube and stir for Continue…

  8. ExclusiveChicken Empanadas with Aji Amarillo and Raisins

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    Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butter, cut into cubes 2 teaspoons of salt 1/3- 1/2 cup of ice water 1 tablespoon of distilled vinegar 1 large egg For the empanadas: 2 chicken breasts, skinless, boneless (1.2 Continue…

  9. ExclusivePeruvian-Style Ceviche with Aji Amarillo

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    Serves four 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small red bell pepper, seeded and diced ground dried ahi amarillo, to taste 1 teaspoon of salt juice from 6 limes freshly ground pepper 1. Add the lime juice to large non-reactive Continue…

  10. White Bean Turkey Chili with Warm Spices, Cocoa, and Orange

    I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, has taken beans to specialty heights and a go-to, hip restaurant in San Francisco (Nopa) regularly highlights beans in dishes. But beans don’t need to be fancy. In fact, Continue…

  11. Home Bar: A Bittersweet Affair

    Leave it to the Italians to popularize a beverage that’s intended to increase the appetite and/or aid with digestion. Bitter herbs stimulate digestive function by increasing saliva production and promoting stomach acid and digestive enzyme production. Amaro is the Italian word for “bitter,” and the taste can vary greatly — from intensely bitter to herbaceous Continue…

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