cucumber

Poached Whole Salmon With Pistachio Yogurt Recipe

Make a fish feast with an eye-catching centerpiece
Apr 3, 2015 12:00 pm
poached whole salmon with pistachio yogurt

I like to poach my salmon whole, as this method is the most delicate way of cooking the fish, and the meat just crumbles off the bone. If you don’t have a fish kettle, you could cut the salmon into three parts and poach in a saucepan. I love the tanginess and freshness of the pistachio yogurt.

Frozen Green Tea And Moonshine Cocktail

We're so into Talde's Green Lightning
Jul 11, 2013 4:01 pm

This drink from Talde head bartender Bill Riley takes white whiskey (moonshine, white dog, undrinkable swill) and shapes it into something beautiful, with help from the flavors of Thailand and Japan. We will let Riley explain.

Cocktail Medicine: Borage

Why to try this medicinal cucumber-flavored flower
Jul 5, 2011 5:46 pm
Borage in drink

I have a cocktail garden: rosemary, thyme, mint, lemon verbena, and borage. Borage is a weird one. Once popular in cocktails (Pimm's No. 1...

West Virginia Hound Recipe

Made with Smooth Ambler Exceptional White Whiskey
Jul 5, 2011 3:01 pm
Smooth Ambler White Whiskey West Virginia Hound

West Virginia's Smooth Ambler white whiskey serves as the base for this cool, sweet summertime drink. Whiskey from West Virginia? It's kind of a funny story...

Celery Stalker Gin Cocktail Recipe

Drink your vegetables
May 10, 2011 4:00 pm
celery stalker cocktail

At the James Beard Awards, the folks at Plymouth Gin were kind enough to stock the press room with some super bartenders and a slew of gin-based cocktails, like this weirdly—yet wonderfully— vegetal Celery Stalker, created by Kirk Estopinal of Cure in New Orleans.

Plymouth is a slightly fruity, full-bodied...

Ask Dannielle

Spring means seasonal—don't fear the greenmarket
Apr 27, 2011 1:00 pm
Photo: *clairity* on Flickr

Dear Dannielle, I’m ready to go whole hog on the eating seasonal and local foods thing, but I never know what to expect at the farmers’ market and the whole thing kind of intimidates me. Help me reap the crazy delicious harvest I know awaits—what should I look for this week, and what do I do with it? 

Thanks,
Future Friend of...

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