Mint. Muddled. Mine. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add “More.”
- 5 M
- 5 M
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Mint. Muddled. Mine. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add “More.”
This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. A glass of gigondas is optional.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for a grit-free drink.
This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.
Cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisee are tossed in a spiky vinaigrette. A classy panzanella or bread salad.