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.
Not that anyone has anything against flowers, but there are a lot of them out there on Mother’s Day. In fact, About Flowers, an online flower resource created by the Society of American Florists, reports that 38 percent of U.S. adults bought flowers or plants for their mothers on the big day.
Which is why it seems like a good thing to mix it up this year. So many terrific cakes need a good home this Mother’s Day. Here are some excellent options for a wide assortment of moms.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
This Sunday is Mother's Day, but you knew that. The card is in the mail, the bouquet is pre-ordered, the brunch reservation is in the book...
If the holiday did just happen to slip your mind, fret not: Elizabeth Blau of Honey Salt restaurant in Las Vegas has some tips on showing Mom you care the homemade way - all while keeping your sanity intact.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
When it comes to pink wine, there’s one basic thing to know: White Zinfandel is not the same thing as dry rosé. White Zin - and its various blush-wine brethren - is somewhat sweet; when you think of a White Zin, think of the pink hue of cotton candy, and you won’t be far off, tastewise. Dry rosé, on the other hand, is crisp, zesty and not sweet at all.
Unfortunately, the massive popularity of White Zin over the years did a number on people’s perception of rosés in general, sort of the way Jar Jar Binks corrupted the aesthetic legitimacy of the entire Star Wars universe. Thankfully, just as the doofus horror of J.J.B. has ebbed over time, so has the permeating sense that all rosés are sweet.
In fact, dry rosés are an ideal springtime wine. As far as I’m concerned, they’re meant to be drunk outdoors - whether at a picnic, al fresco at a restaurant, or simply on a porch or in a backyard. The longer, sunnier days ask for something in the glass that you can see through; and the light, berry-to-watermelon fruit notes of most rosés taste like springtime too. So, with that in mind, here are a few great bottles to look for.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Editor's Note: Lara Creasy is the Beverage Director at The Optimist and Oyster Bar at The Optimist in Atlanta, Georgia. She's also the beverage director at JCT Kitchen & Bar in Atlanta and No. 246 in Decatur, Georgia.
Modern Americans think of punch as a quick, cheap beverage to throw together and serve at a baby shower, with ginger ale and sherbet on the list of potential ingredients.
But, punch is actually a cocktail of great historical significance, hugely popular in Colonial America and 18th century Europe. Many recipes from that era survive to this day, and are still delicious.
Originating in India, punch actually derives its name from the Hindu word "panch," which means five. Classic punch always has five ingredients or elements, and it can actually be quite boozy, complex and wonderful.
If you’re brainstorming ideas of something fun to serve at your Mother’s Day brunch this weekend, or by the pool this summer, just keep these five basic building blocks in mind, and let your imagination go wild.
If your friends and family snicker, just remind them that Benjamin Franklin drank punch.
The Five Elements of Punch