The Kitchen Table
Deconstructed Dumpling Lasagna
What’s your favorite comfort food? I have a number of favorites. Asian dumplings definitely fall into that category. If it’s got ground pork, ginger, and scallions sealed in a won ton wrapper, I will always be happy. A few months ago, there was a recipe for deconstructed dumpling lasagna that went viral. Once that happened,…
Käsespätzle (Spätzle with Cheese)
Many foods are associated with the coming of fall. The coming of fall, however, is more than apples, cider donuts, squash, and pumpkin spice lattes. While I am all for apples, cider donuts, squash, and pumpkin spice lattes, for me fall means a bit more pork and definitely more sausages. When we finally get a…
Pasta e Fagioli
I don’t know what’s up with our weather lately. One day you’re melting in the heat, and the next morning you’re turning on the seat warmers in your car. Personally, I prefer the chilly weather, so the brief touch of fall that we had over the weekend was, for me, fantastic. It also got me…
Hakka Noodles
Street food is a dilemma. On the one hand, it’s fantastic. Those scents wafting down the street announce the presence of something great before the line in front of you does. Is it coming from the hot dog stand? Taco truck? Is it noodles? Street food is a wonderful thing. The rise in popularity of…
Chicken Piccata Pasta
I have a book club. If possible, we meet every month, but it’s not always possible because, well, life. We are a group of eight women ranging in age from the early twenties to mid-fifties. So, when we get together, sure, we talk about whatever book we were supposed to read that month. But really,…
Chicken Saltimbocca
The fashion industry is known for using the phrase what’s old is new again probably more often than they should. (At least if they want what’s old to be the new phenomenon, they think it is.) The same can be true in the culinary world. For example, growing up, I spent many evenings at the…
Thai Chicken Burgers with Mango Slaw and Spicy Mayo
I will never say no to a good burger. I know many people would agree that there is no comparison to a well-crafted stack of meat and cheese on a bun. Good lord. My mouth is watering… Enjoying too much of a good thing is actually possible, even when we are talking about a juicy…
Café De Paris Chicken
On average, I will roast a whole chicken at least twice a month. Sometimes I do it because roasted chicken with potatoes is one of my favorite meals, and that’s what I want for dinner. Other times it’s because I want to use the leftovers for something like enchiladas or pot pies. I have also…
Spicy Creamy Cashew Chicken Salad
Virtually all cuisines utilize chicken in some way, shape, or form (with the obvious exception of those with religious beliefs and other cultural traditions that would prohibit its consumption). Chicken is everywhere. It’s versatile and relatively cheap. It adapts to any flavors you can throw at it. It’s also boring. Because chicken is hyper-available, it…
Whipped Lemonade
I like milkshakes. I like smoothies. Sometimes I want something that is a little bit of both. Milkshakes were a serious thing when I was a kid. My grandmother would make us milkshakes way more often than she probably should have. I’d like to think she was reliving her time when she worked at Fenton’s…
Porchetta Pork Chops
I love a good pork chop, but I get the sense that I am in the minority. While you will see pork chops on the menus of some restaurants, I feel like it should happen more often than it does. What’s up with that? Granted, a poorly cooked pork chop is awful. Might as well…
Grilled Branzino with Lemon
There is no more perfect pairing in the world than seafood and lemon. No matter what you are preparing, be it fish or shellfish, every recipe benefits from a squeeze of lemon before, during, or after cooking. There is no way to convince me otherwise that a beautiful piece of grilled fish with a squeeze…
The Cocktail Post
Last Word
The Last Word cocktail was popular in the pre-Prohibition era of the early 1900s. Bottom’s Up!, a 1951 cocktail recipe book, explains that the Last Word originated at the Detroit Athletic Club and arrived in New York City in 1916. It fell into obscurity after WWII and reemerged in 2003 at Seattle’s Zig Zag Cafe.…
The Chrysanthemum
The Chrysanthemum is light and elegant, herbal and aromatic. The touch of absinthe sharpens the edges. And because it is relatively low-proof, it’s a good aperitif and a great option for times you may want to dial back the booze. This delightful, classic cocktail is thought to have been named after The Chrysanthemum, a 1904…
The French Harvest
The French Harvest cocktail is an autumnal spin on the French 75, swapping the Champagne with a dry, hard cider. Bright citrus and floral gin meet dry sparkling cider for a refreshing apple-forward treat that has just the right amount of sweetness. The sparkling cider adds a touch of effervescence and makes the drink even…
Sloe Gin Fizz
The Sloe Gin Fizz is a popular fruit cooler and a perfect introductory cocktail. It is a spin on the Gin Fizz cocktail. Sloe Gin is a red liqueur made by soaking sloe berries, a dark blue berry grown in England, in gin or vodka. Sloe gin has a sweet-tart flavor. The British traditionally used…
Oaxacan Daisy
This Oaxacan Daisy is a spin on the classic Daisy Cocktail, a sour-style drink that typically features some form of citrus juice, an orange-based liqueur like Cointreau or triple sec, a spirit like gin or rum, and soda water. Our simple yet flavorful cocktail beautifully blends the smokiness of mezcal with the bright sweetness of…
Limoncello Spritz
This Limoncello Spritz recipe is a classic cocktail made with limoncello, Prosecco, and soda water. It is a Southern Italian spin on the famous variations of the Spritz cocktail, like the Aperol Prosecco Spritz. Light, refreshing, and easy to make, it’s the perfect summer aperitif. Use this recipe as a base for experimenting with the…
Watermelon Mojito
Our Watermelon Mojito recipe is great for summertime parties, BBQs, and birthdays. It screams of summertime! Refreshing, delicious, and super easy to make on a hot day, this cocktail has a beautiful presentation. It is great for hot days and also goes beautifully with Indian cuisine. Pure refreshment!
Mumbai Mule
There are not a lot if cocktails from the subcontinent. However, this Mumbai Mule is a striking variation of the Moscow Mule, inspired by the festive flavors of Mumbai’s vibrant culinary scene. This savory-sweet beverage offers a hint of tang from the lime and a kick from ginger. It complements Indian food deliciously and stands…
Gin Basil Smash
The Gin Basil Smash was created in 2008 in Hamburg, Germany, by bartender Joerg Meyer. It is now considered a modern classic. This aromatic cocktail uses gin and herbaceous basil that play well together. And, according to Meyer, the more basil used, the better. We recommend that the basil be as fresh as possible. Freshly-squeezed…
Watermelon Martini
The Watermelon Martini, a height-of-summer cocktail, is both cooling and very tasty. We use the juice of a fresh watermelon that is so ripe and juicy that you practically have to eat it over the sink. The addition of the citrus notes of the Cointreau, mint, and lime juice rounds out the flavor. Vodka is…
Vodka Pickle Martini
This martini, as delicious as it is, refuses to take itself too seriously! Just the word pickle is a little silly. We love this riff on the Dirty Martini for its sharp, salty flavor profile with a touch of dill. This is a great martini to enjoy with a barbecue, during the game, and with…
Classic Mimosa (and variations)
The Classic Mimosa is a brunch standard—and for good reason! It is delicious and simple to prepare. There are so many ways to riff on this favorite cocktail, and we are presenting a few that are very worth trying. Use dry, sparkling wine like champagne, American sparkling wine, or Prosecco. And, freshly-squeezed orange juice makes…
