Liquids Posts

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Homemade Ketchup

Tuesday May 3rd 2011

I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and [...]

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Spicy Holiday Compound Butter

Tuesday December 7th 2010

This is one of those things that I make en masse and keep in the fridge for the holiday season. It’s great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.

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Drunken Coffee Jello Squares

Wednesday August 4th 2010

OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat.

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Spicy Guinness Mustard

Tuesday June 1st 2010

Here’s how to make your very own homemade mustard with one of my all-time favorite things: Guinness stout. It’s easy and totally delicious.

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Tasting Notes: Partida Tequila

Friday April 9th 2010

Join us as we look at different kinds of tequila—and sample three bottles from Partida Tequila.

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Homemade Butter

Monday March 22nd 2010

Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That’s it. (No, really: That’s it.)

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Drunken Cranberry Orange Compound Butter

Monday March 8th 2010

This Drunken Cranberry Orange Butter is great on baked goods (English muffins, croissants, etc.). It’s also a great topping for pancakes and waffles. You can use it as a spread for chicken or turkey sandwiches—or stir it into wild rice before serving.

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Roasted Garlic, Three Ways

Monday February 1st 2010

Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.

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What Are the Five Mother Sauces?

Monday January 11th 2010

When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.

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Boozy Italian Coffee Infused with Chocolate Whipped Cream

Thursday December 31st 2009

So, say I was *actually* mouse-sized. (I’m not saying that I’m NOT, just imagine if I were.) This would be the best hot tub ever.

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