Pop! The sound of a bottle of bubbly getting uncorked is a sure sign it’s time to celebrate. Think beyond basic bubbly and craft one of these cocktails for your New Year’s Eve party or New Year’s Day brunch.
French 75: Gin, lemon and sparkling wine are the notes in this classic cocktail.
Cranberry Kir Royale: This beautiful pink drink (pictured up top) looks as special as it tastes.
Pink SHAMpagne: Who says bubbly needs alcohol? This flavorful, festive drink gets fizz from sparkling apple cider and raspberry seltzer.
Blood Orange Campari Prosecco Cocktail: Fresh blood orange juice and campari give this drink a brilliant orange hue.
Continue Reading Sparkling Drinks to Celebrate the New Year
AKA It’s Like You’re in Big Night and You’re Cooler Than Stanley Tucci
I’m kind of obsessed with the movie Big Night. I’ve loved it since before I began writing about food and thinking about the role food plays in our lives. All the cooking, all the rushing around, the loud mouths and big stomachs, and that huge meal at the end that rendered everyone nearly unconscious: I’ve always wanted to host a dinner like that. The closest I’ve ever gotten is with pasta and Bolognese (I’ll save the timpano and the other 40 courses for another day).
Continue Reading Beat the Wheat: Gluten-Free Pasta Bolognese
A standard addition to stir fry and Chinese take-out, soy sauce is a great way to bring umami to the table. A little bit of soy sauce goes a long way in flavoring marinades, brines and all sorts of dipping sauces.
Soy sauce is a condiment that has been used since about 300 A.D. The standard bottle of soy sauce you’ll usually find in the international section of the grocery store is a Japanese “dark” soy sauce. Mirin, a sweet rice wine, is added to soy sauce to create a “light” variety which is slightly sweeter. There are also “light” and “dark” Chinese varieties of soy sauce that can be found in some specialty Asian markets.
Most soy sauce is made with wheat in addition to soybeans, but tamari is made with little to no wheat, and many brands offer completely gluten-free tamari. A gluten- and soy-free soy sauce substitute is coconut aminos, which tastes similarly to soy sauce but is made from coconut tree sap.
Store unopened soy sauce in a cool, dark place. Once opened, store soy sauce in the refrigerator. Because soy sauce (even the reduced sodium kind) contains so much salt, go easy on seasoning when you use it and make sure to taste it as you cook to avoid a salt overload.
Instead of ordering in this week get soy-sauce savvy with these 25 recipes.
- Try making your Chinese food craving at home. It’s healthier than ordering in and fun to experiment with new ingredients in the kitchen. General Tso’s Chicken, crispy and coated in a sweet sauce, is a great place to start.
- Soy sauce balances out a sweet BBQ sauce in Kelsey Nixon’s Roasted Pork Loin with Peach BBQ Sauce. Use fresh or frozen peaches depending on the season.
- Add tons of flavor to weeknight classic Tuna Noodle Casserole (pictured) by cooking mushrooms and onions with sherry and soy sauce, which brighten up a sometimes-flavorless dish.
- Eat delicious, fall-off-the-bone BBQ ribs any time of year with the help of your slow cooker. After the Slow Cooker Asian BBQ Ribs come out of the slow cooker, crisp them up underneath the broiler or on the grill.
- Crunchy and slightly sweet, Coconut Shrimp with Peanut Sauce is irresistible. Use canola or peanut oil for deep frying, as they have higher smoke points than other oil like olive oil.
Continue Reading 25 Ways to Use Soy Sauce