May 4, 2013 |
A.O.C., the small-plates restaurant concept by Suzanne Goin and Caroline Styne, recently moved to a lovely spot on 3rd Street in what was formerly Il Covo. The restaurant has long been known for its impeccable wine list, but it now has a full bar with cocktails by talented barman Christiaan Rollich. Rollich, who could easily be called a bar chef, is devoted to using the freshest farmers market ingredients in his drinks, often heading to the kitchen to weave in ever more culinary aspects to their execution.
April 23, 2013 |
If you've never seen a cherimoya before, it may look a little odd at first -- like a large, leathery egg. But slice into the green skin of this tropical fruit and you find that cherimoyas have wonderfully fragrant, almost custard-like flesh. The fruit, known as a "custard apple" in Britain, can be eaten raw or cooked -- simply scoop out the flesh, remove the seeds and use as desired. PHOTOS: Recipes and tips for using cherimoya To choose fresh cherimoyas, look for fruit that is firm and heavy for its size (size doesn't matter -- fruit ranging from small to large can be equally good)
April 21, 2013 |
A slew of Gatsby-related garb and gear is roaring into stores and onto websites. Besides the Brooks Bros. collection (see accompanying story), here are just a few other stylish options for the Daisy crazy - or anyone else feeling gung-ho for the new film: DRINKS Moët & Chandon is one of the movie's official partners, delving into its archives to ensure that all the bubbly being poured on the silver screen was from bottles bearing historically accurate...
April 13, 2013 |
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.
April 13, 2013 |
The bendy brilliance attained by practicing yoga has become a treasure sought after by many Americans. Hindu monks brought the 5,000-year-old practice to the West in the late 19th century, and by the mid-1980s, yoga was heralded as a way to cultivate strength, mindfulness and calm. And as yoga has gained popularity, newfangled ways of practicing have emerged. Love the ocean? Had a few too many Appletinis last night? Want to be surrounded by "bro" energy? There's a class for you. It seems only natural that people who practice yoga will combine it with other interests.
April 8, 2013 |
In honor of Meatless Monday, we're highlighting dishes that celebrate vegetables. During Monday morning's #Weekendeats chat on Twitter, many participants shared photos and recipes of their veggie dishes, with a couple of pictures of libations thrown in. Here are the highlights: Shulie Madnick from the blog FoodWanderings.com shared a recipe she got from Bon Appetit magazine for cauliflower steaks with capers, anchovy and raisins , which she...