Lemonade is the perfect summer obsession for me. When it gets hot and humid in Philly the feels like temperature can reach over 100 degrees. Air conditioning and lemonade are my two go to methods for surviving on days like that.
“Classic” cocktails are classics because the ingredients required are few and the results are delicious. The Boulevardier is a variation of the Negroni, only made with whiskey in the place of gin – albeit with a different ratio. Continue reading “Boulevardier”
Eating a salad like this for an appetizer is going to be delicious and guarantee that your drink goes straight to your head. If you decide to have the salad with something substantial, like dinner, you won’t be disappointed by a salad that is simultaneously simple and refined. It also takes almost no time to put together and is pretty flexible when it comes to the dressing.
Making your own fries, depending on the food blog, is all about the cooking method. Deep frying, the classic method, asks you to keep track of the oil temperature via a thermometer or by using a special home fryer machine that does everything for you. Fries are delicious but I would never buy a machine just to cook one dish, my kitchen isn’t roomy enough.
I’ll start by saying this recipe is not traditional and is more loosely inspired by the classic Salad Lyonnaise than the “real” thing. Ok! Disclaimer aside this is one of the best salads I’ve had and it makes a perfect first course or appetizer. There is nothing like a salad with bacon, egg and crunchy croutons to make you rethink merely calling it a “salad.”
I didn’t grow up eating potatoes. It might seem strange, but as a kid I disliked potatoes in general and especially french fries. I have since mended my wayward youth. (I have even baked my own French Fries). It won’t surprise you to hear that the first kind of potatoes I learned to make didn’t require all the fuss of cutting matchsticks, baking and turning them repeatedly, etc.
I’ve been wanting to do a savory meat pie kind of dinner for a while now. The only problem was it was 90 degrees out and there wasn’t much motivation to turn on the stove for hours at a time. It isn’t the time it takes to cook everything into tender deliciousness as much as the need to counter all the heat generated by your stovetop. Lucky for me the weather took a turn towards cool and refreshing just long enough to get these made.