While you were scribbling down your 2013 resolutions, is there any chance you thought to include "Get really good at making cocktails"? Nope?
Well, the year is young and we're here to help: "we" being Turner's photography director Mark Hill and Greg Best, mixologist and partner in Restaurant Eugene, Holeman & Finch Public House and H&F Bottle Shop in Atlanta.
In a 62-33 vote, Louisiana House of Representatives declared the Sazerac to be New Orleans' official cocktail. It's a potent blend of rye whiskey, sugar, two kinds of bitters (including the city's native Peychaud's), lemon peel and a little hint of absinthe. For many years, that last one got in the way because it was banned in the United States. New Orleanians made do with Herbsaint - a kindred licorice-tasting pastis - until absinthe's legality was reinstated in 2007.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
It’s the big question: What foods are going to top the 2013 hit list?
Earlier I had some ideas - namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots.
I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013. Super veggies, he says! Lesser known wine varietals!
Here’s what Mario Batali says people will be eating.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Italian beauty Sophia Loren once famously said, “Everything you see, I owe to spaghetti.” If it’s good enough for her, it's certainly good enough for us to celebrate - January 4 is National Spaghetti Day!
Spaghetti is a thin, round-shaped pasta from Italy that the rest of the world can’t seem to get enough of. The word spaghetti is actually the plural of spaghetto, which comes from the Italian word for "thin string."
Spaghetti’s classic companion is tomato sauce. These two came together after Spanish explorers brought tomatoes back from South America. Another favorite is spaghetti carbonara. It takes some practice to perfect, but the payoff is worth it. Carbonara combines raw eggs, some sort of salted pork (the Italians use either guanciale or pancetta), cheese and lots of black pepper. The heat from the cooked pasta cooks the egg sauce.
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