Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So…
We spent part of our summer vacation in the Languedoc-Roussillon. The region is famous for its wines, especially the reds and rosé (which we sampled – generously…), while it was once the most popular apéritif in the world, selling over 30 million bottles annually, Byrrh is also made in the region but nowadays less well-known. In fact, if you order a Byrrh in France, more…
Growing up in New England, gin and tonic is the classic summer drink. It’s bracing, fresh, cool, and not overly potent. The joke was that they tasted like after-shave lotion, but to be honest, most after-shave lotions smell pretty good. Often they’re scented with lime or something mentholated, at least they did when I was a kid and smelled them at the barber shop. That…
Jennifer McLagan always seems to know what we want to read about, and cook, before even we do. She wrote a slew of popular and award-winning books, which include Fat (which bravely came out during the low-fat craze, and nevertheless was a big hit), Bones, and now, Bitter: A Taste of the World’s Most Dangerous Flavor. The book is a celebration of flavors that are on the cutting edge, taste-wise….
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