Another outstanding and oh-so-easy cocktail to make for guests or just yourself from the River Café cookbook. It works well with local seasonal raspberries and the ones that you can get any time of year in most supermarkets. It is not successful if you use frozen raspberries. We found that it tasted like a premade bar mix.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
Gelato Concerns One of the things I found to fret about when we moved to…
I am a sucker for farmers markets. When we were first married and rented part…
Ham Histories Since I now reside in one of the reigning ham regions of the…
A Different Party Wars have unintended consequences, as anyone who reads Heather Cox Richardson obsessively…
Defending The Sandwich Someone very close to me took exception to the anecdote in the…
For the life of me, I cannot remember which marvelous food writer (perhaps Waverly Root…