Recipes for 1 or 100
The sidecar is a classic cocktail that has been around since the early 20th century. It appears in multiple cocktail and bartending books, with more riffs than anyone can count. Just like a martini, the proportions are completely different depending on who is making it.…
The iceberg wedge. Long claimed to be the most boring form of salad. Well, it kind of is, right? That’s why it is commonly served with such strong dressings. My way of making the iceberg wedge is with bacon blue cheese dressing, which is good…
Zaru Soba was the first dish I had in Japan on my first trip there back in 2005. We exited the plane in Osaka and after checking into our hotel we went to a noodle shop where I proceeded to order a dish of these…
The Te Anaka cocktail was invented by James Crinson of LaLaLand Lounge Bar in Wanaka, New Zealand for the Bacardi Legacy competition. In my opinion it’s kind of a supped up Bee’s Knees, substituting white rum for the classic gin, and adding Fino Sherry. I…
If you are missing out on your annual Greek summer vacation because of the quarantine, this Mastiha Spritz will bring you back to the islands, at least mentally. If you’ve never heard of Mastiha before it would not surprise me. The liqueur is only produced…
Varenyky, or written in Ukrainian вареники, are one of the most popular Ukrainian foods. In fact, if you read any list of popular Ukrainian foods to try you’ll definitely see varenyky. I’ve already posted a recipe for fried varenyky with shkvarky, but this time I’m…
The Monte Cassino is a cocktail invented by yours truly and named after the famous invasion of Rome in WWII. Of course, with that information you can assume that it has both American and Italian ingredients. The cocktail itself is not extremely strong, coming in…
I’ll start off right now saying that there will be no sourdough on this list. Why? Because everyone is already making sourdough during quarantine. Instead I’m going to choose some unique options for bread to bake during quarantine. Hopefully it will inspire you to try…
Ever since moving to Ukraine I’ve started eating tons of the food (of course), but the majority of my traditional food consumption occurs when I visit Alona’s grandmother’s house. Like most grandmothers, forcing people full of delicious food is tradition, and one of the most…
One of my favorite lunches when I lived in Beijing was a dish called Liang Pi, or with the farmer Beijing accent, Liang P’yarr. It is a dish of cold noodles tossed in MaJiang, or the Chinese style sesame sauce. The noodles are paired with…