Google / Social Description

If you're looking for a vegan taco recipe, look no further! Make Danny Trejo's favourite healthy, and tasty vegan taco.

Google / Social Description

Made on special occasions like Eid or Easter, maamoul is a delicate pastry, usually filled with date, walnut or pistachio.

Introduction

The holidays just wouldn’t be the same without these delicate filled pastries on the table. They are made on special occasions like Eid Al-Fitr and Easter. It is one dough filled with three different fillings. It takes a little time to prepare these pastries but is well worth it. I usually bake a big batch, and freeze some in an airtight container. They keep well in the freezer. I have given instructions to decorate the pastries using decorative pinchers. After a couple of attempts you’ll get the hang of it. Alternatively, you can use special molds.

Google / Social Description

This simple recipe that's grounded in the classics has become the most-requested drink that Death & Co has ever produced.

Introduction

We didn’t know it when Phil added this drink to Death & Co’s first menu in 2007, but the Oaxaca Old-Fashioned would go on to symbolize our approach to cocktails: a simple recipe grounded in the classics, but with a level of innovation that comes from a deep understanding of the ingredients at play. The drink also represents an important breakthrough for us. Phil had started with a tequila-based old-fashioned he’d previously created and added an aggressively flavored spirit—mezcal—as a modifier. At the time, bartenders were struggling to make mezcal—a relatively recent addition to the craft cocktail scene—work in mixed drinks. Nobody had thought to cast it in a supporting role until Phil—and this opened the gates to countless exciting, more evenly balanced mezcal recipes. Today the Oaxaca Old-Fashioned is the most-requested drink we’ve ever produced, and the most replicated. We’ve found it on cocktail menus all over the world.

Google / Social Description

This recipe for the Negroni from Cocktail Codex is made with a full ounce of Campari which brings a lot of proof to the drink.

Introduction

By and large, the cocktails in this chapter are characterized by a core flavor of spirit and vermouth or another aromatized wine, and generally speaking, they fail when those components aren’t in balance. However, there is an exception to this rule (as there always is): the Negroni, a deeply bitter cocktail made with a full ounce of Campari. Because Campari brings a lot of proof to the drink, the Negroni has less gin, and it finds its balance in the typical core of gin and vermouth, but in an equal-parts combination in which the amaro is a unified part of the core, with the gin providing a clean structure upon which the bitterness of Campari is balanced by the richness of the sweet vermouth. 

Google / Social Description

Have you ever drizzled a really good grapefruit with honey? It’s one of those perfect combinations that works well in a glass too.

Introduction

Have you ever drizzled a really good grapefruit with honey? It’s one of those perfect combinations, so it’s not shocking that the pairing works in a glass, too, as Milwaukee’s Adam James Sarkis demonstrates with this recipe. It couldn’t be simpler to combine honey, grapefruit, lemon, and seltzer, but the mixture is surprisingly complex in flavor, both tangy and rich. Make sure you have nine or ten grapefruits; yields will depend on whether you’re using an electric juicer or squeezing them by hand. Prep the honey syrup at least an hour—and up to a week—in advance, so it’s properly cooled when you start the batch.

Google / Social Description

Juicy red bell peppers are just as refreshing as any other fruth, and this drink shows the flavor they can add to cocktails too.

Introduction

Juicy red bell peppers are just as refreshing as any other fruit, and this drink from Atlanta bartender Emily Earp Mitchell shows the intriguing flavor they can add to cocktails too. Slicing the peppers thin and letting them macerate with sugar draws out the juices, which are paired with tart hibiscus tea and lime. Tequila adds its desert sage note, and Pinot Noir backs up the band with its own earthy qualities. Think of this as sangria gone savory and all the way fresh. 

Google / Social Description

Fresh tangerine juice mixed with prosecco and red bitter apéritif makes for a very tasty, thirst-quenching drink.

Introduction

I wrote about the spritz on my blog several years before le Spritz took over the tables of seemingly every café in France, but I still can’t say that I saw it coming. I had taken a trip to Trieste, Italy, near Venice, to learn how to make espresso. In the evening, while doing my best to unwind after a day of drinking a few dozen shots of very strong coffee, I noticed that everyone was sipping from large goblets filled with orange liquid. In my mixed Italian, I asked for “one of those orange drinks, per favore,” and after my first taste, I was immediately taken with the spritz, too.

I still drink them, although now I reach for a red French bitter, such as Dolin, to provide the bitterness. Dolin is less aggressive than some of the Italian red bitter apéritifs, whose intensity can mask any subtle botanical flavors. I’ve also become smitten with Bruto Americano, made by St. George Spirits in California, which is naturally colored and keeps the flavors of the roots and spices in the forefront.

Google / Social Description

Traditionally, a mint julep is crafted using bourbon, but try using rye whisky for a less sweet, and spicier tasting cocktail.

Introduction

Make up a tray of juleps, place your bets, put on a fancy hat, and get ready to watch the ponies. The original mint julep recipe dates back to the early 1800s, but it is best known as the drink of choice for those attending the Kentucky Derby each spring. Traditionally, a mint julep is crafted using bourbon, but here’s our take with rye. Using rye whisky will offer a slightly less sweet, spicier taste to the cocktail. Your favourite seasonal fruit would be a great addition to this cocktail. Just add a few pieces to the glass along with the mint, give it all a quick muddle, then proceed with building the cocktail.

Google / Social Description

Use the bananas you have on hand to make this easy, vegan recipe for banana bread from The Buddhist Chef.

Introduction

I really love bananas, but they truly are one of the most temperamental fruits I know—second only to avocados. Bananas always seem to be either unripe or overripe. The day I realized I could actually freeze bananas was the day I finally stopped wasting them. It’s so easy! Simply peel your bananas, place them in a zippered bag, and throw them in the freezer. That way you will have perfectly ripe bananas on hand to make this banana bread (one of my favorites)!

Google / Social Description

Perfect for the beginner baker, this is a no-knead, no-fuss bread recipe from Rocky Mountain Cooking by Katie Mitzel.

Introduction

This is a no-knead, no-fuss bread. It is also a terrific jumping-off bread for the beginner baker. The steps are simple and the bread delivers on both taste and structure. (Note that you need to start this recipe the night before you plan to bake it.)