These Green Goddess deviled eggs are the taste of spring! They’re bursting with fresh herbs, avocado, and lemon juice, and perfect for Easter, Mother’s Day, or any spring (or summer!) gathering.

Continue reading “Green Goddess Deviled Eggs” »

* This article was originally published here


An Easter meal deserves a worthy dessert.
Read More

* This article was originally published here

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. This week’s recipe is as little as can be.


Meatballs and just about anything makes a great dinner. Maybe it’s spaghetti and tomato sauce. Or crusty bread and melty mozzarella. Or braised bok choy and rice. Or brothy cabbage soup.

Read More >>

* This article was originally published here

This leg of lamb is butterflied for easy grilling and marinated with rosemary and garlic to give it great flavor. Make it for a big summer cook-out, or even for a twist on Easter dinner.

Continue reading “Grilled Butterflied Leg of Lamb” »

* This article was originally published here

This guide to Turin and the three recipes included come from the new cookbook, Tortellini at Midnight (Hardie Grant, 2019), by Emiko Davies, who you may know from her column and almost 200 recipes on Food52. We’re big fans of her Bucatini all’Amatriciana and Torta Caprese—so we’re beyond thrilled about the sweet treats that follow.


Piedmont’s capital, Turin (Torino, to Italians), is a little jewel of a city. It’s noted, among other things, for its Baroque architecture, cinema, and the Fiat factory. It was also Italy’s first capital, and the birthplace of the Risorgimento cultural movement, which was led by Count Camillo Cavour, a Turin native. The city sits along the Po River, with the Alps in the background—a position that led renowned architect Le Corbusier to call it the place with “the most beautiful natural location.”

Read More >>

* This article was originally published here

Classic Coffee Cake

Love Starbucks Coffee Cake? This version is even better. Tender, buttery cake topped with crunchy crumbles and a cinnamon-sugar ribbon running through the middle. Pour yourself a cup of coffee and dig in!

Continue reading “Classic Coffee Cake” »

* This article was originally published here


There’s certainly nothing wrong with a store-bought Passover dessert, but that’s not your only option, even if you’re pressed for time amid all your other holiday preparations. We’ve got 13 recipes for desserts that are both delicious and Passover-appropriate—chocolate-drizzled coconut macaroons, flourless cake, homemade sorbets, and more.
Read More

* This article was originally published here

Bottle of St George Spirits Dry Rye Gin

Rye is far from being a common base for gin, but there’s no reason why it shouldn’t be. Rye was used in early recipes for the drink that became genever, and much Polish vodka has traditionally been made from rye. As gin is made from a neutral spirit, i.e. vodka, rye is a perfectly legitimate base from which to make the spirit. It’s just that not many people do.

St. George Spirits from California first made some exceptionally fine vodkas, including a powerful Chile Vodka, and later branched out into other spirits, including two previous gins. This is the first made from rye, however, one of only a handful of rye gins available.

It’s a delicate balancing act, as juniper has to be predominant, of course, but rye provides an equally dominant aroma and flavor. The distillery gets around that by adding 50% more juniper than goes into their other gins, along with black peppercorn, caraway, coriander, grapefruit peel, and lime peel.

The result is a pleasingly complex nose, especially those of us who don’t like gins that are overwhelmed by juniper. The rye and black peppercorn provide an obviously peppery counterpart to the juniper, while there are pleasing citrus aromas in the mix, with a dash of salt and some vanilla sweetness. Overall the effect is of an intriguing and unusual blend of gin and whiskey.

The effect is repeated, and then some, on the palate. The juniper seems to step back even more, and the flavor of rye whiskey steps forward. The lime and grapefruit are both evident, as is the fact that it’s 90 proof rather than the more usual 80. This extra-strength is especially evident on the finish, which is where the eastern spiciness comes more to the fore as well.

Gins aren’t typically made for sipping, but this one certainly offers plenty to savor. It’s even better in a cocktail, making a top-notch gin and tonic and a remarkably good twist on a Bloody Mary.

90 proof.

A / $35 /  stgeorgespirits.com

The post Review: St. George Spirits Dry Rye Gin appeared first on Drinkhacker: The Insider's Guide to Good Drinking.

* This article was originally published here

Easy Poached Eggs

Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways.

Continue reading “Easy Poached Eggs” »

* This article was originally published here

Try to buy a whole salmon side or filet that is from the thickest part of the fish. For taste and texture reasons, many people prefer to remove the skin of the salmon. We definitely recommend skin removal if you are preparing wild-caught salmon …

* This article was originally published here

Facebook Comments

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer
Skip to toolbar