Photo by Julia Gartland Makes About 3 quarts Author Notes I developed this recipe after I moved back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive away from my house. Nearby restaurants are no good, either; their kimchi is missing that characteristic funk. So I made a version that used
Photo by Mark Weinberg Prep time 5 minutes Makes 1 cocktail Author Notes The first time I ordered a Negroni Sbagliato at a hotel bar in Rome, the bartender looked at me quizzically. I wasn’t sure if my pronunciation was that bad or if, as people often tell me, I was speaking too softly. So
The momentum behind functional foods and wellness elixirs is at an all-time high. Expensive products are touted as having the power to do everything from restoring gut health to boosting immunity and fighting inflammation, but their health claims are often backed by little solid science. So instead of pricy supplements, we’re mixing up a more
This spritzy, summery drink from Julia Momose, bar manager of Oriole in Chicago, is a showstopper with its distinct pink and yellow layers. It’s also incredibly versatile: Swap in raspberries or strawberries for the blackberries, double the recipe for a crowd, or serve the homemade soda and the turmeric-spiked lemonade on their own.
Be the first to rate & review! 1 Photo I call this easy red, white, and blue trifle an “assembly recipe,” because very little cooking is involved. Fresh fruit, yogurt, and berry syrup are layered in a clear bowl for a beautiful presentation. Layer in as much fruit as your bowl will hold, for a
“Why buy a tube of piping gel when you can make your own quickly and inexpensively?” Ready In: 7mins Ingredients: 5 Serves: 1 1⁄4 cup white corn syrup 1⁄4 cup cold water 3 -4 teaspoons cornstarch (or more if needed for desired consistency) 1⁄2 teaspoon white vanilla food coloring paste directions In microwaveable bowl, mix
Ingredients:450g icing sugar/powdered sugar2 tablespoons liquid glucose1 egg whiteSelection of food colorings (optional)Instructions:Place all ingredients into a large bowl, using a wooden spoon mix until a soft dough is formed.Cover your work surface with powdered sugar and knead the icing until it is soft and pliable.If you wish to color the icing use a cocktail
Serves 4 Author Notes Apart from the normal Indian lentil variety that are made at every Indian house hold there were few popular items on the restaurant menu card like “Tomato”, “Milagu Thanir” (popularly referred to as Mulligatawny Soup), Indo-Chinese flavors like “Sweet Corn Vegetable”, “Sweet and Sour” and “Wonton Soup”. I used to shy
