1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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Let's play a game: you tell me something about your childhood and I will tell you something about mine. I'll start. My family used to travel a ...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...
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I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming s...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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Not many drinks lend themselves to so much expected variation as the Martini. James Bond famously preferred his shaken, though classic bartending ...
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serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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Water is never listed as an ingredient in cocktail recipes, and yet it exists in almost every single one. Many people don't think twice about why ...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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It’s not often that you come across someone who truly loves their job, but after my first conversation with Bryan Davis of Lost Spirits, I was l...
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Serves four For the vinaigrette: 1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...