The Algonquin’s Blue Bar would be remiss if it didn’t serve a cocktail named after Dottie. The Blue Bar takes its name from its blue lighting, a recommendation by actor John Barrymore.
Given that Hemingway lived in Cuba for 20 years, you could commemorate Ludwig Bemelmans and Papa’s family ties and creativity with an Old Cuban, one of the bar’s most popular drinks. When mixologist Audrey Saunders created this cocktail in a New York bar in 2002, it became a contemporary classic.
This is one of Faith’s favorite go-to soup-as-a-meal recipes. She prefers red lentils, simply because she finds them beautiful, but you could use brown lentils if that’s what you have or what you like. As a last step, she uses an immersion blender to thicken the soup, but you don’t have to if you like the texture of the plump cooked lentils as they are.
Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.