Crudités with Pomelo Aioli, Yellow Grapefruit and Avocado Salad, and Lime and Chile Salted Almonds from CITRUS by Valerie Aikman-Smith and Victoria Pearson

This sunny, citrus-infused collection of inventive, foolproof recipes showcases lemons, oranges, tangerines, grapefruits, and limes as well as out-of-the-ordinary kumquats, pomelos, Buddha’s hand, and yuzu in everything from breakfast to dinner, drinks to dessert. Continue reading

Down the Hatch: The Stork Club and the Brown Derby

by Vince Keenan

The current cocktail renaissance comes garnished with nostalgia, a longing for the bygone era when drinks were poured as part of an evening out in sophisticated nightclubs. No amount of speakeasy trappings and period bartender facial hair can recapture the glamour of yesteryear’s storied watering holes. The next best thing is to enjoy libations named in their honor.

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