These recipes will work with any main course, along with whichever starch and/or vegetable you’re serving. And surprise your guests with a trendy holiday cocktail.
We’ve all been to Italian restaurants and found ourselves eyeing the dessert menu throughout our time there. Have you ever considered that many of their desserts are exploding with coffee? Here’s a bit of history.
Most people probably drink their coffee black, maybe with cream or sugar. Chef Nunzio Patruno of Nunzio’s Restaurant+Bar let us in on a little secret: the bergamot.
Balsamic vinegar is a staple in almost every kitchen and restaurant worldwide, but there are more balsamics out there than the traditional balsamic vinegar you imagine pouring over your salad.
Dear chef, every time I make coffee, no matter how, it always tastes burnt. What am I doing wrong? What tips do you have for making the perfect cup of coffee?
We asked local chefs about their favorite coffee makers and here is what they had to say.
It not only satiates your dessert cravings but also infuses a lively zing to your evening. Infusing a classic chocolate cake with the rich, robust depth of coffee.
Most people recognize parsley as a decorative green garnish with a delicious, vibrant taste, but there’s more to this pungent leafy herb than meets the eye.
Coffee and beer, two beloved brews, need not be enjoyed in isolation. Embrace their versatility by incorporating them into a wide array of mixed drinks, be they classic or inventive.
You may need to stay up late for midnight Mass or get a peek at Santa; conversely, a little pick-me-up before the holiday dinner may be in order. The espresso martini is a classic way to stay up.