Negroni Week (June 4-10) starts in five days. I remembered this morning and mixed up 500ml of my favorite equal parts cocktail in a glass flask and dropped in a charred oak stick. To prepare for the celebration next week, check out some of my other Negroni-related posts: The recipe Bottle aging Negronis Negroni Week on Snack Time More recipes and variations. There is no wrong way to Negroni.
We love CSA season because it saves us from ourselves. If we had to choose each week to buy these vegetables, we probably wouldn't. We'd probably eat sandwiches or pizza in their place. Since we made the healthy choice once and it lasts for the rest of the summer, we get a lot more veggies in our diet. We hate wasting food, so we get creative and we persevere through those nights when we are tired and don't want to cook. CSAs are a good thing.
This week we got lettuce, spinach, bok choi, kohlrabi, basil, turnips, radishes, kale, and scallions. Here's how we plan to use them.
First week of the 2018 CSA! I switched to Sisters Hill Farm this year. Lots of greens this week because it is early in the season. Here is what I'm doing with them.
I've been slowly making my way through The One-Bottle Cocktail since it came out in March. I liked it so much that I sent a copy to some friends, too. Here is what we think of the cocktails we've tried so far. We're looking forward to drinking our way through the rest of this book. It will really be great this spring and summer when we will have easy access to edible flowers and herbs. If you haven't picked up a copy yet, you need to.
I tried out the Impossible Burger. Here is what I thought, what it tasted like, and some ideas for how to use the Impossible Foods meat.
Nolan Morehouse asks: I want to make some mocktails. Any recipes that you recommend? - Here are my thoughts and recommendations.
I'm sick of traditional boiled dinners for St. Patrick's Day, but I love the ingredients, so here is what I came up with this year: Sous vide corned beef, roasted cabbage with olive oil, lemon juice, and dill, smashed potatoes with butter and parsley, and roasted carrots.
The entire Praxis team got together for a few days of caffeine-fueled work last week. I was in charge of cocktails for our evening brainstorming sessions. Our rental house had rocks glasses and an ice machine, but no juicer, strainer, or shaker. Here is what I came up with.
I'm starting a new column here on Cook Like Chuck. My friends ask me a lot of questions about food and drink, so I'm going to post some of my replies here. First up: How do I use Fernet Branca?