Can’t get airborne with an aviation cocktail? You need a layover.
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By J.M. Hirsch THE ASSOCIATED PRESS
HYDE PARK, N.Y. — As hauntingly good recipes go, anything with parsnips as the main ingredient seems an unlikely candidate. Except for this one.
Don’t be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. To start with, though it is rich and decadent, it is savory, not sweet. In fact, depending on how it is made, it can pack significant heat. Most varieties involve some sort of ground nuts or seeds, which give these sauces a stick-to-your-ribs thickness that begs to be paired with hearty meats.
Entertaining should not be about fuss or pomp. I want my focus to be on my company. And on making sure the food packs tons of big, satisfying flavour. Not much beyond that matters.
If you’re still using teriyaki sauce from a bottle, you’re doing it all wrong. And you’re depriving yourself of the awesomeness that is homemade teriyaki.
Tiny fish, tart plums and coconut syrup. Ready for a taste of 2016?
All the best holiday cocktails start with drinks you make for your 11-year-old, right? Or is that just me?
It’s the malleability of Christmas dinner that can make it so challenging to plan. Which is to say, choice can be intimidating.
Admittedly, I’m a bit of a freak when it comes to cranberry sauce. Nonetheless, I can’t help but think there is something seriously disturbed about people who claim to not like it.
Ready to bring Oktoberfest home? It is, after all, a fine way to get into the spirit of fall.