Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2015. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time. Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent Read On »

Share

I was, by chance, in the offices of the venerable publisher Little, Brown with Donna a few weeks ago during a surprise trip to NYC, and the editor I was speaking with about a potential book deal mentioned a cocktail book they’d published the previous fall. He described it. I asked, nay, demanded, to see it. He swiveled around, swiveled back, and there it was. A book that immediately pissed me off. “HEY!” I wanted to say, “THIS IS MY TURF! THIS IS RATIOS!” (If you didn’t know, I wrote a little book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. We developed and built a Ratio app for iPhones and iTouches and then we—that is, my friend Will Turnage—built a Ratio app for Android devices.) Ratios simplify all of cooking. Know a ratio and you Read On »

Share

Some cocktails seem worthy of making based on the name alone, regardless of what’s in them. Since reading that there was a cocktail called a Sidecar 20 years ago, I’ve wanted to make one. But the brandy threw me off. Brandy is an after-dinner sipper, not a mixer. And if it’s just brandy, rather than Cognac, why bother at all? And if it is Cognac, why mix it? But damned if the Sidecar didn’t keep itchin’ at my heart, wanting to be scratched. I loved it for its simplicity, 2 parts brandy, 1 part orange liqueur (such as Cointreau), 1 part lemon juice (which seemed like a lot of lemon—¼ lemon juice). I happened to be shopping at a good independent grocery store here in Cleveland called Heinen’s, and they had a basket of Meyer Read On »

Share