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 »

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Casting about for a cocktail high in bitters to make use of some of my own personal blend, and one with gin, because that’s what the evening wanted, I happened on this distinctive cocktail, so high in bitters it can clearly fill in for a post-prandial digestif. It was created by Don Lee several years ago at Ssäm Bar in NYC, inspired by Chef Wylie Dufresne, and named for that chef’s daughter. Served to the writer Brad Parsons, it wound up in Parsons’s bitters book. I love bitters for the complexity they bring to a drink, this one very much in the sour category with its dose of fresh lime juice. It’s become one of my favorite cocktails. If you don’t have citrus bitters (or your own bitters), use what’s on hand. This can be mixed Read On »

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I’m presumably in Stonington, Maine, cutting pig and rejoicing in the glories of the hog with Charcuterie pal and co-author Brian Polcyn, to benefit the Island Culinary & Ecological Center. (Join us if you’re anywhere near Stonington! Details here.) From Maine we return to wonderful Traverse City and Pigstock, so I’m reposting this splendid cocktail made from gin and preserved Michigan cherries (don’t have any on hand? improvise!—a gin sour with preserved fruit). —MR A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post Read On »

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I love bitters for the complexity they bring to any drink, or situation in life for that matter, and I use them with a heavy hand in cocktails. One of my favorite cocktails is the Old-Fashioned (see below), so simple, so satisfying: whiskey, sugar, bitters. But what exactly are bitters? You don’t really know until you make some yourself. Bitters are simply flavor extractions. Happily, our neighbor Tobin Ludwig is one of the founders of Hella Bitters, which makes a variety of splendid bitters (about 1500 bottles a month), and he gave me a quick lesson in their making. “I totally encourage people to make their own bitters at home,” Tobin told me this summer. “It’s a fun experiment.” There is a single key to bitters: the bittering agent itself, most commonly angelica root or Read On »

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I was so delighted by the Kate Christensen recipe I’m making a version of it here that reflects my way of cooking. Is it a repeat? That’s part of the point—the best dishes in your repertoire are ones you do over and over. Indeed, Christensen wrote about it in a novel, and then wrote about it again in a memoir, and has made it for real herself, so it obviously bears repeating. As do all good recipes. And this one is not only supremely tasty and therefore a pleasure to eat, it’s also deeply nourishing, especially if you use your own stock. I was also intrigued by a few commenters who did not like the narrative recipe, a recipe without ingredient list and numbered steps, but with writerly flourishes—”fragrant brown spice puddle”—which of course I Read On »

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