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Celebrate World Coconut Day, September 2nd, with the rich and tropical flavors of two seasonal cocktails crafted using Coco Lopez. The iconic coconut cream transforms an ordinary drink to the exotic. Raise a glass to the coconut and transport your taste buds to sun-soaked, tiki bar shores. Coconut Mojito Ingredients: 1 1/2 oz Sammy’s Beach Bar Platinum Rum 6-8 fresh mint leaves 1 ½ teaspoons brown sugar 1/2 oz fresh lime juice 2 oz coconut water 1 1/2 oz of Coco Lopez Cream of Coconut 1 oz soda water Preparation: Dip the rim of a rocks glass in some coconut cream then roll the moistened rim in some coconut flakes. In the prepared glass, add the mint leaves, brown sugar and lime juice. Using a muddler, gently (yet firmly) muddle the ingredients. Then fill with ice and add the rum, coconut water and coconut cream. Stir well and top with soda water. Garnish with a fresh mint sprig. ZULU Courtesy of Beverage Director- Bryson Downham Toups Meatery, New Orleans, LA Ingred

We Are Chiyo’s tonic and broth bundle. | We Are Chiyo Some of these meals are based largely on the Chinese traditions of zuo yue zi, or sitting the month A version of this post originally appeared on August 26, 2023 , in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now . After giving birth, the thing I most looked forward to was going to the doctor. That’s because I spent a month in postpartum confinement, and the only time I left the house in those first 30 days was for a pediatrician or OB-GYN appointment. This practice is part of a Chinese tradition called zuo yue zi, which translates literally to “sitting the month.” The idea is that after giving birth, mothers’ bodies are very vulnerable, given all the changes they’ve gone through in the past 30-plus weeks, and the first postpartum month should be dedicated to healing the body and bonding with the baby. In ancient times, this

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Celebrate Labor Day Weekend with Nolet’s Silver Gin Signature Gin + Soda NOLET’S Silver Gin features real botanicals of rose, peach and raspberry that bring a fresh take to a classic Gin + Soda. NOLET’S Gin has no carbs, no sugar, is gluten-free, and only 117 calories per 1.5 oz serve. Signature Gin + Soda Ingredients: 1 1/2 oz. NOLET’S Silver Gin 4 oz. Club Soda, Seltzer or Sparkling Mineral Water Lemon Peel (for garnish) Preparation: Pour NOLET’S Silver Gin into an ice-filled gin balloon glass and top with Soda. Stir well. Express oil then garnish with a swath of lemon peel. The post Celebrate Labor Day Weekend with Nolet’s Silver Signature Gin and Soda appeared first on Chilled Magazine . from Cocktails Archives | Chilled Magazine https://ift.tt/oQiAGBz via IFTTT

Spirit Island in Jasper National Park. | Mike Seehagel Set in 9,000 miles of pristine parkland, the restaurants of the Canadian Rockies reflect abundant natural resources like wild elk, Saskatoon berries, and fresh trout The Canadian Rockies take everything up a notch. Over the course of 1,000 miles, from the U.S.-Canada border in Montana to northern British Columbia, the jagged peaks look like layer cakes of snow, ice, and fossil-studded limestone and shale. As the mountains wind their way up along the border between Alberta and British Columbia, lakes sparkle in shades of aquamarine and turquoise, torrential rivers surge down from lofty icefields into deep valleys, and lush larch forests hug the roadsides. This protected land is a UNESCO World Heritage Site, the birthplace of the Canadian national park system, and some of Mother Nature’s finest work. The region has long been an outdoorsy playground for thrill-seekers (from kayakers in the summer to dog-sledders in the winter), b

Shutterstock Here’s what we’re packing in the beach cooler or tossing into the work tote Given that most of us don’t have unlimited fast-casual grain bowl budgets, packed lunch is a simple fact of life, especially in this return-to-office era. There’s the cold-cuts sandwich crowd and the leftover dinner acolytes, but there are also those of us who’ve calibrated the perfect, not-too-difficult lunch dishes. These are recipes that excel after a day or two in the fridge and that don’t require competing for the office microwave. They make going out to lunch an every-so-often treat, and our wallets are thankful. And almost any of them will look great in this TAKENAKA x Eater bento box collaboration . Smashed Chickpea Salad Aliza Abarbanel, Bon Appétit Plenty of recipes promise to be weeknight-friendly or mind-numbingly easy — but often, they don’t follow through. So when I started replicating Aliza Abarbanel’s take on chickpea salad, I was ready for it to be underwhelming and over-i

Chia Chong/The Grey Chef Mashama Bailey and restaurateur Johno Morisano will open a restaurant in Paris in early 2024, marking a historic moment in American and French culinary exchange Earlier this summer, at the Parisian cafe L’Esperance, a taste of the American South started to trickle out of the small kitchen. It was known for generations as a casual spot in the 7th arrondissement where locals enjoyed morning coffee, brasserie fare for lunch, and wine in the early evening. But suddenly, without fanfare, dishes like red rice balls, chicken country captain, and smoked fish dip were served alongside croque monsieurs, steak tartare, and salades vertes. The introductions are reflective of the cafe’s change in ownership: American restaurateurs Mashama Bailey and Johno Morisano of the Grey are set to launch their take on Parisian dining in the L’Esperance space, slated for early 2024. Their expansion comes after the Austin, Texas, openings of their eatery the Diner Bar and restaurant

In this excerpt from Eater’s debut cookbook, chefs recommend the best condiments, grains, pickles, and other staples to step up your home lunch game This is an excerpt from Eater’s debut cookbook . After talking with chefs who make some of the best lunches in the business, one thing is clear: Making a great lunch at home is 95 percent about what you’re keeping in your pantry and fridge. The other five percent is thinking just a bit more strategically about what you’re doing with that inventory. Here’s what you need for excellent lunches at home without a recipe . FLAVOR BOOSTERS That’s what Yangban chef-owner Katianna Hong calls ingredients like Kewpie mayo and Yondu, a plant-based seasoning liquid she uses instead of soy sauce to “add depth, round everything out, and make things taste professional.” A bit of tinned fish can be combined with Kewpie mayo and served with rice, a dash of Yondu, and nori sheets for a DIY hand roll. Hong puts roasted, salted almonds in the flavor-b

These salisbury steak meatballs are cooked in a light mushroom gravy, lightened up by using half ground turkey and half lean ground beef. Salisbury Steak Meatballs I’ve been dying to make these Salisbury Steak Meatballs which I adapted from my Salisbury Steak recipe. They are made in a light mushroom gravy, wonderful served over noodles, from Skinnytaste https://ift.tt/Z1h3nEV via IFTTT

Renowned as the epitome of West Coast nightlife, Side Bar , a luxury lounge and nightclub, offers an unparalleled experience that combines the vibrant energy of the city with an ambiance that leaves a lasting impression on all who step through its doors. This nightclub prides itself on creating a space where the night can truly come alive. From the innovative design to the exceptional entertainment and fun, craft cocktails, Side Bar is your place to be! Midnight In Paris Ingredients: 3/4 oz Liquor 43 1 oz Fresh Espresso Preparation: Combine ingredients in coupe. Forbidden Garden Ingredients: 1 1/4 oz Bombay Gin 1/4 oz Aperol 1/4 oz Lemon Juice 3/4 oz Simple Syrup 1 oz Egg White Preparation: Muddle 4 tangerine pieces in a cocktail tin. Add ingredients shake strain. La Flamme Ingredients: 1 oz Tequila 1/2 oz Malibu Rum 1/2 oz Fresh Lime Juice 1/4 oz Agave 1 oz Coconut Cream 2 Muddled Serrano Coins Preparation: Garnished with sliced serrano pepper, a rim

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Chef Christopher Cipollone says the restaurant’s porchetini one of the more technical dishes at the restaurant Francie opened in Brooklyn’s Williamsburg neighborhood at the end of 2020 and quickly went viral because of its 30-day dry-aged duck. That dish helped earn the restaurant a Michelin star just a few months after opening. While the duck is the restaurant’s calling card, chef and owner Christopher Cipollone says one of the most technical dishes he makes is his version of a porchetta, a porchetini. “The porchetini we do here is like a baby porchetta for one,” he says. Cipollone starts by putting a pork tenderloin on top of a sheet of flattened, ground sausage. All of this is on top of plastic wrap, which will be used to guide the sausage around the tenderloin and maintain the shape of what will become the porchetini. Next, the porchetini in the plastic wrap gets Cryovaced and poached. Then it’s taken out of the plastic wrap to be seared. “What that does is it fully cooks the

If you need a healthy, protein-packed breakfast to make ahead and eat on the go, you’ll love this easy mini quiche recipe with ham and cheese. It’s great for breakfast, brunch, meal prep, and back to school. Mini Quiche Recipe with Ham and Cheese To lighten up the quiche, I use phyllo crust and yogurt from Skinnytaste https://ift.tt/ozEGkOw via IFTTT

I love my air fryer, and it has completely changed the way I cook in the kitchen. They’re perfect for making lighter versions of delicious, crispy foods like french fries and chicken wings, but they’re also more versatile than people give them credit for. I’ve found that there are a few accessories that make it from Skinnytaste https://ift.tt/XqvTH5F via IFTTT

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Cartons of branded ice cream flavors at the Ice Cream Project. | Anya Hindmarch As the summer season draws to a close on performative, branded ice cream, London’s Ice Cream Project takes the genre to its logical conclusion: self destruction It’s easy to read about a fashion designer opening an ice cream pop-up in a superrich neighborhood, full of flavors dedicated to brand-name condiments and pantry ingredients like Heinz Ketchup and Maldon salt, and scream — not for ice cream, but for death. But around 11 a.m. on a July Monday in Mayfair, London, summer just threatening to peek through humid gloom, Anya Hindmarch’s Ice Cream Project was busy enough to need six members of staff in a space that really only has room for three, and nearly half of its flavors were sold out. The pop-up, which returned for its second year and closes this weekend, is part of a coterie of shops dubbed the Anya Hindmarch Village, which also includes a cafe and three clothing stores. The small space is sh

The Seasonal Cocktail author Jason Hedges, Beverage Director at  Laurent Tourondel Hospitality  offers some spicy tequila recipes to spice up your summer nights. Honey Badger Also available on the menu at  The Vine  in New York City Ingredients: 2 oz Pomegranate and Jalapeño Infused Milagro Reposado Tequila* 3/4 oz Lime Juice 1/2 oz Cointreau 1/2 oz Honey Syrup** Preparation: Shake all ingredients and strain into a rocks glass with a lime wheel and large cube of frozen pomegranate juice. *Pomegranate And Jalapeño Infused Tequila Combine 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila. Let infuse for 1 to 2 days, stirring or agitating occasionally. Strain and bottle. **Honey Syrup Use a 2 to 1 ratio of honey to water. Simmer over medium heat until the honey dissolves. Bottle and refrigerate. Laguna Blanca Ingredients: 2 oz Thai Chili Infused Milagro Tequila* 1 oz Fresh Coconut Puree 1/2 oz Cointreau 1/2 oz Lemongrass

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Air fryer chicken cutlets turn out crispy, golden, juicy, and delicious – perfect with veggies, over salads, with pasta, and more. Air Fryer Breaded Chicken Cutlets The secret to the best tasting air fryer chicken cutlets, is marinading them quickly with Italian dressing and seasonings before breading and air frying – my family loves them! I from Skinnytaste https://ift.tt/Pvena2j via IFTTT