This dish tastes like the sea in a slurp.
Mark Tubridy tells us the inspiration behind the C’est La Vie cocktail, the ingredient he thinks is underrated in drinks right now and the NYC bars that excite him most.
This seductive recipe from Benoit by Alain Ducasse is more luxury than lesson. Here, the halibut’s characteristic mildness is offset by an intense red wine and fish
Brian Evans tells us about the inspiration behind this drink, his favorite bar programs in New York City, and he gives us the recipe for this one-of-a-kind cocktail.
What to do with those cheese rinds? Well, why not honor Anne Saxelby’s work and gently simmer those hardened ends to create an umami-rich cheese broth that will become a kitchen staple?