Today’s cocktail post was inspired by a question on Twitter asking for a good Bloody Mary recipe, and it is indeed a good topic because they are often so mediocre. And it’s not the vodka’s fault this time. It’s rather that the Bloody Mary is carelessly prepared, a fault I am guilty of, especially on a crapulous Sunday morning. So herewith a more thoughtful and refined Bloody Mary worthy of being called a cocktail. The key is fresh tomato juice. V-8 vegetable juice or canned tomato juice is heavy and thick and obscures the other ingredients (which is why many prefer Clamato juice, for a “Bloody Caesar,” a choice I encourage). Now that we have an abundance of huge overripe tomatoes, it’s the perfect time to make your own juice. You want the fiber, but Read On »
Posts Categorized: aromatics
Roasting grapes and branzino is a perfect staple meal for the fall, via Sassy Radish.
Coffee’s flavors are very diverse, roasters are now working with growers to provide more interesting brews, via NPR.
Make your own pickles at home with these various recipes, via Huffington Post.
Just when I was back home I thought, I’m off again, in NYC and up to no good if I run into Chef Pardus. But while I was home, I noticed sadly that the corn was getting fatter. Now is the time for baked corn, an easy and delicious way to make use of the abundant fat corn that we’re getting now. Delicious with salted tomatoes. That and a crunchy baguette are all you need. Tomorrow, another multiple repost, but it’s one that was created because so many asked for it. Also, check back next week for a special offer and giveaway from my favorite cookware company. I mean, seriously, the best cookware made on the planet, period. Feel free to guess—who knows, the company might reward you. Humor welcome! Back next week. —M.R. Originally Read On »