Dewar’s has a new scotch called Highlander Honey. That’s cool, but honey drinks aren’t anything new to us. What is new to us is getting a bunch of bees to make a whiskey bottle out of a honeycomb. As part of Dewar’s marketing campaign for their new product, they took 3D printing back to analog by getting bees to create a honeycomb inside a bottle-shaped mold (see video). You can also watch a live stream of the bee’s in action on other non-bottle-shaped objects.
June is prime season for cooking and eating berries. Blueberries, raspberries and strawberries are all in their prime at markets right now. Blackberries are just starting to be seen, as well, though they’ll peak later in the summer. Some of the best ways to feature these berries are in simple summer desserts like cobblers, crisps or trifles. But if you still want the sweetness of these berries without the calories that these classic desserts pack on, we’ve got four light favorites to satisfy your sweet tooth.
1. Maple Berry Parfait (pictured above)
Bobby Deen adds more sweetness to blueberries, raspberries and strawberries with a touch of maple syrup. Layer them with a part-skim ricotta cheese mixture and top with toasted walnuts for a finishing crunch.
Continue Reading Summer Fest: Four Healthy Berry Recipes
If there’s one golden rule in dining, it’s gotta be that you always tip your servers. That’s how they make a living, after all. This is an eternal and immutable truth, along with never putting ketchup on a hot dog and avoiding treats before dinner. Well, one NYC restaurant has thrown caution to the wind and gotten rid of tipping altogether. Wait, really? Really.
NYC’s Sushi Yasuda is the offending eatery, but it’s not nearly as sinister as it seems. The restaurant is simply paying their employees more, along with offering them benefits like health insurance, sick leave and even vacation days. This is how it’s done across Japan and much of Europe, so they are in good company.
Being as how servers usually work for as little as $2.13 an hour, this seems like a net positive for them. We’ll let you know if any other restaurants pick up on this custom. In the meantime, feel free to dress your hot dogs however you want.
There is much more to Louisville than you’d think. Besides college sports and the Kentucky Derby, this city is filled with locals who love their city. There are farms minutes from downtown, making the restaurant scene locally and seasonally driven. Give Louisville a shot in the summer or fall to avoid the crowds, and secure a spot at an upscale establishment that you’d miss during Derby Week.
Against the Grain Brewery and Smokehouse
This spot is right next to Slugger Field. Against the Grain is great to visit after you’ve worked up an appetite. This gastropub boasts a gigantic beer menu that’s constantly changing and offering something you’ve never had before. The flavorful dishes complement the beer, cocktails and bourbon (of course).
Continue Reading G. Garvin’s Louisville Travel Tips
My mom is one of those endlessly entertaining people who calls me with the best food questions. “How can I combine cream and cheese to make cream cheese?” “Do you have a recipe for diabetic cupcakes?” “What the heck is in bologna, anyway?”
We had a similar conversation last week about barbecue sauce as her mind was blown upon learning that one could make their own with about as much effort as it takes to watch paint dry. Breaking beyond the bottle I walked her through the careful blending of ketchup, sweetener and assorted spices with nuclear precision. As we talked through it and my Dinner Rush light bulb kicked on, I told her I was going to make a barbecue pork loin with spicy watermelon salsa.
“Wait now, a what?! A watermelon salsa?!”
“Yeah, Mom, I was reading about a spicy fruit salsa in a magazine last week. Sounded delicious, plus I’ve got a bunch of watermelon to use up.”
“Wow, a salsa made of watermelon. I tell ya. Just what will they think of next?”
Continue Reading Dinner Rush! Chipotle BBQ Glazed Pork Loin With Spicy Watermelon Salsa
Cherries have started popping up locally, and it’s practically our patriotic duty to devour them. Cherries are a small stone fruit (think peaches and nectarines) that pack a healthful punch. Tart cherries are high in melatonin, which helps you calm down and settle into a deep sleep at night. Tart cherry juice has also been proven to reduce post-workout soreness. Sweet cherries contain lots of antioxidants; the darker the cherry, the more antioxidants it packs in. One cup of sweet cherries contains about the same amount of potassium as a small banana. So get going on these recipes!
Worried about pits? You can get a fancy cherry pitter, but I normally just halve the cherries with a paring knife and then pop out the pits. It’s slow-going work but also oddly therapeutic. Enjoy your cherries with these 25 ideas. In no particular order:
- Peaches With Balsamic Cherries (pictured above) — it’s like dessert, but easier to fit into your swimsuit after eating.
- Don’t forget to pit the cherries for Emeril’s sweet ice cream topping, Cherries Jubilee.
- Alex Guarnaschelli tops lemon sorbet with Sauteed Cherries With Grappa and Almonds.
- Nadia G. stews sour cherries with orange bitters for her Cherry Pie Inspired by an “Old Fashioned” Cocktail.
- Healthy breakfasts don’t have to mean boring breakfasts; start your day with Cherry Vanilla Oatmeal.
Continue Reading 25 Ways to Use Cherries
That’s right. Weed wine is an actual thing. Creating this hallmark of human achievement doesn’t seem too complicated. Wine makers must first soak the illegal drug in Everclear to extract the THC. Then the drugged-out liquid is added to the early stages of fermentation. This makes for an extremely potent product, with an ABV (alcohol by volume) percentage raising as high as 12%. It doesn’t, however, make you stoned.
This college dorm-endorsed brew is illegal, so you won’t be seeing it on the shelves of your local liquor store anytime soon.
I am getting married in 81 days. Yes, the countdown is on. And while I’ve been slowly trying (albeit unsuccessfully) to phase alcohol out of my wedding diet, I’m certainly looking forward to all of the options on the big day.
First, the signature cocktail. As I’m not a fan of naming my drink after myself, my fiance or my marriage, we’ll just be serving Sangria. Since stone fruit will be in season around Sept. 7, I’m going to serve a modified version of a traditional White Sangria (pictured above), adding in peaches and plums, if they are available. I suppose I could call it Wedding White Sangria, but it would taste exactly the same.
Continue Reading The Food-Focused Bride: Cocktails, Wine and Beer
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Grilling isn’t just for the weekends. And its not just for burgers and hot dogs, either. Grill marks taste just as good on your fruits and veggies. So head outside and fire up the grill for tonight’s healthy and fast Meatless Monday dinner.
Eggplant works especially well over hot coals. It takes on a wonderful smokiness and is a much quicker alternative to traditional methods of cooking the purple produce. With its sponge-like texture, eggplant is perfect for soaking up sauce — so choose a good one. I recommend Bobby’s Spicy Hoisin Glaze. It’s a fresh spin on Asian takeout that everyone will love.
Continue Reading Meatless Monday: Spicy Hoisin Glazed Eggplant