Knowing how to make classic cocktails is about learning a few, simple, recipes that taste complex enough to appeal to sophisticated drinkers. This classic Manhattan only requires whiskey, sweet red vermouth, and Angostura bitters. As with most things this simple its worth getting high quality on all three for the best possible experience. You can either mix cocktails on demand or pre-batch them. Pre-batching is preferable, if you have freezer space, for a superior, ice cold, cocktail. If you lack the time, or the freezer space, you will just need to stir the cocktail with ice until the drink is … Continue reading Classic Manhattan
There are endless possibilities when it comes to Italian pastas. This pasta recipe is both uncomplicated and worth eating with bread to sop up the extra sauce and a good red wine. Making a delicious pasta starts with selecting the shape of the noodle. Choosing has a lot to do with the sauce you are preparing and your mood. Spaghetti is a classic choice. Penne Rigate will catch and hold onto the sauce in its ridges and has a hefty satisfying bite. Orecchiette, pictured above, can capture little bits of the sauce inside the ear shaped cups. A red sauce … Continue reading Pasta with Red Sauce
Brownies that only need a little whipped cream are a pleasure to make and eat. This recipe brings the deep richness of bittersweet melted chocolate laced with cocoa powder for a double impact that practically demands toasted nuts. Before you mix anything up you should first prepare your pan. Either a Pyrex or metal pan will work, just so long as it measures roughly 8″x8″. First spray the insides with non-stick spray or rub the insides with butter. Next take some flour and dust the inside, ensuring that all surfaces are coated and that the excess is removed by tapping … Continue reading Chocolate Fudge Brownies
When it comes to warm appetizers, or party snacks, the baked-in-the -oven golden richness of this toasted treat is worth coming back for a second, and more, piece. I learned this recipe from my husband, who himself learned it from a family friend named Linda, who is its namesake in his family. At the heart of any golden crusted treat is probably fat and this bread is no exception. In an era when mayonnaise has inexplicably gone out of style, yet European style butter is quite popular, this recipe is a throwback to a bygone era. 1/2 French baguette, split … Continue reading Parmesan Scallion Bread
Chocolate chip cookies evoke childhood memories involving just the right combination of sweet dough and chocolate. Some have nuts and others have oatmeal. Some are crisp and flat and others a soft chewy dome. These are my mother’s recipe for chocolate chip cookies, thick and chewy, heavy on the chocolate chips. These are made with oatmeal but you can also add in toasted nuts for a crunch. You can, and should, freeze measured balls of dough and only bake them as needed. When I make them I usually pack them up in sets of 4 and take them out when … Continue reading Chocolate Chip Cookies
Wrapping dates in bacon is only the beginning. Pair these sweet and umami treats with marcona almonds or a funky blue cheese.
Bacon wrapped dates may be a cliche worth making if only for making something both simple and classic for a cocktail party spread. Sweet, salty, savory. There’s a lot to praise and for an admittedly non-vegetarian option it will go a long way towards covering your bases. Or make it for yourself and don’t worry about quantities because it’s completely up to you how much you make.
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Summer is a time for birthdays. In early June we celebrate my birthday and in early July we celebrate David’s. Coming up with an appropriate appetizer, it turns out, can be as simple as making a salad to have with your champagne.
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