This fusion punch is a delicious winner, but the decorated ice block, using a loaf bread pan, makes this bowl of joy an eye-popping experience for guests. First, our chief cocktail guy, Anthony DeSerio, and I will tell you how to make the pretty ice block, followed by the punch recipe, featuring our new favorite […]
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Polenta with Shiitake Mushrooms
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
Second-Day Salmon with Linguine
Leftover salmon, dill, crème fraîche (which makes an instant cream sauce), and pasta may sound like a date-night meal, but this is just for you.
Peaches in Grappa-Spiked Syrup
Think of this as the Italian version of bourbon peaches, only prettier because grappa is clear and won’t muddy the blush and golden color of the fruit.
Big Soft Vanilla Bean Cookies and Chocolate-Peanut Butter Sorbet
Yes, you could enjoy these cookies on their own with a cup of tea or a glass of red wine. And you could make this creamy, decadent sorbet on its own for a summer gathering or even a winter dinner party. But, at least once, try these two as we designed them: as sandwich cookies, […]
Rhubarb Spritz
When freelance recipe developer and food stylist Allison Kreitler visited the studio recently, she brought along the ingredients for her signature Rhubarb Spritz, along with plenty of delicious alternative uses for the rhubarb simple syrup that makes the mocktail or cocktail really something special. Use the rhubarb syrup to sweeten lemonade, brush it between layers of a while cake with lemon curd, glaze […]
