There’s nothing quite like the scent of new lilac blossoms wafting through my kitchen windows on an early Spring morning. Lilac is one of my very favorite flowers, and possibly my very favorite scent, so this year I decided I had to do something to preserve that beautiful, clean, but fleeting aroma.
A while back I posted a cocktail featuring a bright red coral tuile cookie garnish, and since then I’ve had a ton of people reach out and ask what the garnish was and how I made it. After much trial and error and practicing my technique, I’ve finally finished this tutorial on these tricky cookies and I think I’ve solved the mystery to making perfectly cooked coral tuiles every time.
It’s been a long, cold winter and the bright yellow blossoms of our forsythia bushes are an incredibly welcome sight to see. We actually had more snow last week, but somehow new life is beginning to emerge, the first signs of Spring peeking through the gray-brown New Hampshire landscape. I’ve been really interested in wild edible plants recently, and specifically, local, New England-native edible flowers I can forage for.
I’ve been enjoying a lot more mezcal recently, and while working on some new recipes, I decided to shake up a mezcal version of one of my favorite classic cocktails in this lovely, Italian leather-wrapped cobbler shaker gifted to me by Graphic Image (isn’t it gorgeous?! ?)
Ever taste something, or smell something, that just instantly transports you to another time? I picked up some Japanese Ramune soda (strawberry flavor) the other day and the first sip was like stepping back into some long forgotten childhood memory. The hazy, hot days of a summer spent running through sprinklers, catching frogs, going to my brother’s little league practices, and guzzling those brightly colored little juice drinks that come in chintzy, barrel-shaped plastic bottles.