Last week, Jim Meehan debuted six new port cocktails on the menu at his East Village speakeasy, PDT. This autumnal beauty -- made with Concord grapes and shiso -- is named for the rock band. And yeah, you might find yourself humming "Smoke on the Water" when you take a sip.
Here's the recipe:
[Se ... More >>
As a barista in Brooklyn, I deal with all breeds of customers: the genuinely inquisitive, the indecisive, the stubborn. Then there are others, the worst, and they're much easier to spot. They always begin with a question: "What's the roast date of your beans?"
Chalky, crumbly, low on flavor -- and please leave it in the oven a little longer.
You see them lined up on tables between the lavender sprigs and homemade soaps: pale, starchy, looking like a kid who hasn't been in the sun all summer. These are the baked goods of the farmers' markets. And ... More >>
snagwiremedia.comPastry chefs, they're so kooky
Adam Gopnik expounds upon the origins of modernist desserts and the future of the sweet course in The New Yorker this week. Gone are the familiar forms and yummy comforting confections of yore. In their place are oft-intimidating, not-always- ... More >>
wherestherevolutionConcordia cum veritae.Just as the lament over the end of peach season begins to take hold, Concord grapes have swept into local farmers markets, making us forget all about our stone fruit infatuation. These bright bluer-than-blueberry blue orbs are bursting with such Welch' ... More >>