The company behind the Instant Pot, the 10-year-old wunderkind appliance that everyone tells you to buy for one reason or another, is merging with Corelle Brands, according to a statement. You might recognize Corelle as the makers of recognizable cookware stalwarts like Pyrex and CorningWare.

The Canadian-born Instant Pot, invented by computer scientist Robert Wang with $350,000 of his own money, has invited sometimes-feverish explorations of the machine’s capabilities since it hit the market in 2010. Can the Instant Pot (whose fans are sometimes called “Potheads”) make butter chicken, lava cake, or cornbread? Yes, to all three. (Plus, it comes with accessories.)


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We’ve partnered with VisitBritain to bring you delicious ideas on what to do, see, eat—and of course, sip—in London, and beyond! Stay tuned for more travel tips to help you plan your very own British adventure.

Whenever I’m traveling, I make it a point to check out spirits I can’t get at home. In Rome that meant amari so herbal and bitter they’d contort my face with every sip. In Lima I tried as many piscos infused with local ingredients as I could find (like with huacatay, aka Peruvian black mint). In Mexico City I sought out craft mezcals made from rarer varieties of agave. And no matter where I am, I’m always looking for a bottle of gin I’ve never seen before.


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Whether you’re making crisp, flavorful carnitas, glazed ham, or juicy pork chops, sous vide is the perfect cooking method.
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For The Big Spring Spruce-Up, we’re throwing our windows wide open and letting in all that fresh air. Follow along for handy tips and game-changing tricks—cleaning and organizing to-dos, home decorating projects, and more.

Large-scale decluttering can be a multi-day process, especially if you’re using the KonMari method, and sometimes you just aren’t feeling up to that—not yet, anyway. You have to be in the right mindset to take on a whole-home cleaning adventure, and taking a few baby steps in the right direction can be a good way to pump yourself up.


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With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re hearing from a few special surprise guests—and revisiting the column’s Greatest Hits with brand-new videos. Wish her luck! (And keep sending those tips.)

Egyptian-British cookbook author Claudia Roden’s recipe for classic Çerkez Tavuğu, aka Circassian Chicken, is a Genius Recipe in every way. It’s one of the creamiest, most comforting chicken dishes you’ll ever taste, and its construction is quite simple too. Most importantly, it relies on a very unassuming trick to thicken the sauce—nuts.


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My new cookbook, Secrets of Great Second Meals, is based on the principal that leftovers can be a springboard for more inventive and confident cooking in your life. If you learn to be truly comfortable working with leftovers, you can save time (on both shopping and prepping), money (by not throwing out so much food), and also reduce your carbon footprint (less wasted water, carbon, and landfill).

But most of all, reframing leftovers gives you a very particular kind of kitchen pleasure: a little sunny self-congratulation in part for being less wasteful, but also for being clever enough to find just the right way to reframe the food that is already sitting in the fridge. That last portion of cooked salmon can easily become rillettes or fish cakes the next day. Extra rice from your takeout could make gingery fried rice or a sunshine-yellow saffron rice pudding. Secrets of Great Second Meals is full of recipes that can handle a lot of variations, depending on what is on hand in your refrigerator.


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Everyone needs quick and easy recipes in their back pocket. These 10 slow cooker recipes will keep you well-fed while saving you precious time!

Continue reading “10 Slow Cooker Recipes That Will Save Your Busy Week” »

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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. Today, we’re making your new favorite meatloaf.

Meatloaf has been an American favorite since the late 1800s. So it’s no surprise that, over a century later, the number of meatloaf recipes is seemingly endless (or, over 30 million according to Google). From the meat to the mix-ins, anything is fair game.


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Shrimp Etouffee

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Continue reading “Shrimp Etouffee” »

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National Absinthe Day is, whoa, today! March 5. While absinthe may not be the It Spirit it was a few years ago, it’s finding plenty of action as a cocktail ingredient. Here are a number of absinthe-centric recipes to check out. Some are on the new side, while others are closer to classics.

Sour Cherry Absinthe Cocktail
by Daniel Hanawalt
¾ cup sour cherries (we substituted ¼ oz. Espinheira Ginja cherry liqueur)
2 oz Bacardi white rum
½ oz Vieux Carré absinthe
3 dashes Peychaud’s Aromatic Cocktail Bitters (we substituted King Floyd’s Cherry Cacao Bitters)

Remove the pits from your cherries. Place the cherries in a cocktail shaker and muddle thoroughly. Fill the cocktail shaker ¾ of the way full with ice. Add rum and absinthe to the shaker. Shake thoroughly and strain into a coupe or large cordial glass.


2 oz. Bushmills Red Bush Irish Whiskey
1 oz. sweet vermouth
2 dashes Angostura bitters
1 dash Emperor Norton San Francisco Absinthe Dieu
1 lemon twist or wheel

Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist (or an orange twist if you prefer) and serve.

Dorflinger Cocktail
by Colleen Graham
2 oz. Plymouth Gin
1 oz. absinthe
dash of orange bitters

Gather the ingredients. In a cocktail shaker filled with ice, pour the gin and absinthe. Stir well. Strain into a chilled cocktail glass. Add an extra dash or two of orange bitters to taste. Serve and enjoy! Use lemon instead of orange for a Third Degree cocktail.


The Chrysanthemum
2 oz. dry vermouth
1 oz. Benedictine
3 dashes of Fellows and Foragers Absinthe
orange twist

Combine ingredients in a mixing glass filled with ice and stir until chilled. Strain into a chilled glass and garnish with an expressed orange twist. The only thing left is to enjoy!

courtesy Comme Ça, Las Vegas
½ oz. Kübler Absinthe
¾ oz. Plymouth Gin
¾ oz. lemon juice (we used homemade lemoncello)
¾ oz. St-Germaine
¾ oz. triple sec

Swirl the absinthe in a coupe glass to coat the inside, then spill out the excess. In a cocktail shaker, add the remaining ingredients and ice. Shake well, and strain into the prepared glass. Garnish with a lemon twist.

Absinthe Colada

Absinthe Colada
recipe courtesy William Elliott, Maison Premiere, Brooklyn, NY
1 oz. St. George Absinthe Verte
½ oz. rum
1 tsp. crème de menthe
1 oz. pineapple juice
1 oz. coconut syrup
½ oz. lemon juice
mint leaves, for garnish

Combine all ingredients in a blender with ice. Blend until smooth, and pour into a hurricane glass. Garnish with a bouquet of mint leaves and serve with a straw.

Absinthe Makes the Heart Grow Fonder
courtesy of
6 strawberries, hulled and quartered
6-8 medium leaves of basil, minced plus additional sprigs of basil for garnish
2 Tbsp. simple syrup
1 Tbsp. lemon juice
1 Tbsp. Grande Absente (original)
1 Tbsp. vodka
1/3 cup water

Fill 2 rocks glasses with ice cubes. Muddle strawberries, basil, simple syrup, and lemon juice in a shaker. Add absinthe, vodka, water, and a few ice cubes and shake well. Divide between the two rocks glasses. Add a sprig of basil to each for garnish.

by Franky Marshall
2 dashes Miracle Mile chocolate-chili bitters
½ oz. Demerara sugar syrup
½ oz. Ancho Reyes chile liqueur
1 oz. absinthe
1 1/2 oz. coconut almond milk

Build all ingredients in absinthe glass. Add pebble ice, stir to integrate. Garnish with cacao nibs and star anise.

Gulf Side
courtesy of Drew Sweeney, Bodega Negra, New York City
5 cucumber slices, divided
1½ oz. Del Maguey Vida Mezcal
¾ oz. lime juice
¾ oz. simple syrup
1 barspoon Pernod Absinthe

In a cocktail shaker, muddle 2 cucumber slices. Add remaining liquid ingredients and ice. Shake well, and strain into a coupe glass. Garnish with remaining cucumber slices speared on a toothpick.

Hey Natalie
recipe courtesy Dan Rook, South Water Kitchen, Chicago
1 oz. Sirène Absinthe Verte
½ oz. Pierre Ferrand Dry Curaçao
½ oz. Velvet Falernum
4 dashes Fee’s Chocolate Bitters
1 egg white
orange zest, for garnish

Combine all ingredients except garnish in a cocktail shaker with ice and shake well. Strain into a coupe glass. Garnish with orange zest, if desired.

from Dushan Zaric, Employees Only – NYC
2 oz. high-proof bourbon (cask strength)
1 oz. fresh lemon juice
½ oz. simple syrup
½ oz. grenadine
¼ oz. Letherbee Charred Oak Absinthe Brun
lemon wheel garnish

Combine ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks lass and garnish with a lemon wheel.

The post Recipes for National Absinthe Day 2019 appeared first on Drinkhacker: The Insider's Guide to Good Drinking.

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