Vermouth was one of the spirits I learned to avoid as a teenager sneaking hooch out of my dad’s liquor cabinet. The floral-infused sweet flavor did not appeal. A fortified wine (a wine in which a...
Growing up as a youngster in Long Island, family gatherings happened often and typically included chaffing dishes full of Italian specialties. Given the chance, I would sneak bites from the penne...
A grilling season classic is beer can chicken. Cooking a whole chicken set over a beer can keeps the meat tender and infuses it with the beer’s signature hoppy aromas. In this rendition, cookbook...
My grandfather is the one who did all the cooking in my grandparent’s small apartment in Queens, New York. Wrapped in a dirty white apron and wearing a thin undershirt, my memories of him are in the...
Many years ago, at a casual book launch event for Seattle chef Jerry Traunfeld (then of The Herbfarm Restaurant), I had an amazing bite of food. In a small bowl, Traunfeld soaked a mix of dried...
Outside of the pub, taproom and garden, beer is big in the kitchen. Walk into a seafood restaurant and you’re bound to see a bowl of steamers, either clams or mussels, in a hop-based beer bath. The...
