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The Daily Meal Hall of Fame

The Daily Meal Hall of Fame


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Two years ago, for the first time, The Daily Meal singled out 10 key figures from the food world, both American and foreign-born, living and dead, to enshrine in our Hall of Fame. Our intention is to add to this august body every year, honoring an ever-wider circle of men and women who have influenced the way we eat and think about food.

There are hundreds of halls (and walls and walks) of fame around the world, honoring luminaries from almost any field imaginable. The Astronaut Hall of Fame, the Irish-American Baseball Hall of Fame, the Insurance Hall of Fame, the Polka Hall of Fame… the list goes on and on. Oh, and of course the Rock and Roll Hall of Fame, which inducted its first members — including James Brown, Elvis Presley, Ray Charles, and Jerry Lee Lewis — in January of 1986.

Ours is not the only Hall of Fame devoted to culinary luminaries. There are regional versions in Arizona, Colorado, and the Chicago area, among other places. Our sister publication the Orlando Sentinel has its own Culinary Hall of Fame. New York's Institute of Culinary Education honors celebrated graduates, and the American Academy of Chefs does the same for retired member chefs. Then there's something called the Culinary Hall of Fame ("Honoring ALL Things Culinary"), run by Colorado-based chef Fred Roosli, which honors a miscellaneous selection of chefs (Paul Bocuse, Cat Cora), culinary schools, TV shows, restaurants, internet sites, charitable organizations, and even a few recipes (layered eggplants with tomato, scallops, and seafood vinaigrette; roasted beef tenderloin with yam fries and ponzu sauce).

What had not previously existed, as far as we could tell, was a genuine Hall of Fame for the most influential chefs and other food world figures, living or dead — one based on genuine accomplishments and lasting significance rather than on ephemeral "celebrity" — a Hall of Fame for the Elvis Presleys and Ray Charleses of gastronomy, not the (no offense) Ricky Nelsons and the R. Kellys. That's what The Daily Meal Hall of Fame endeavors to be.

Our aim was to identify people both living and dead — chefs, restaurateurs, cookbook writers and authors, food producers, or anyone else in any aspect of the food trade — who have been of overriding importance to the development of cuisine and/or our experience of what we cook and eat.

To do this, we reached out to selected members of The Daily Meal Council and asked them to nominate those men and women they thought were most deserving of this recognition.The nominees this year, as in years past, ranged from the familiar to the less so. They were American, French, Italian, English, Korean, Chinese, Japanese, and Vietnamese; chefs, restaurateurs, writers, farmers, advocates, inventors, and businessmen; their birth years spanned roughly 500 years, from 1500 to 1970.

Now installed in our Hall of Fame are the following 20 men and women, listed in alphabetical order: Ferran Adrià, James Beard, Paul Bocuse, Jean Anthelme Brillat-Savarin, Marie-Antoine Carême, Julia Child, Craig Claiborne, Elizabeth David, Auguste Escoffier, M.F.K. Fisher, Frédy Girardet, Michel Guérard, Marcella Hazan, Thomas Jefferson, Diana Kennedy, Michael Pollan, Fernand Point, Irma S. Rombauer, André Soltner, and Alice Waters.

The nominees this year, as in years past, ranged from the familiar (Anthony Bourdain, Joël Robuchon, Martha Stewart) to the less so (sixteenth-century Italian chef Bartolomeo Scappi, Sriracha mogul David Tran, heirloom bean farmer Steve Sando). They were American, French, Italian, English, Korean, Chinese, Japanese, and Vietnamese; chefs, restaurateurs, writers, farmers, advocates, inventors, and businessmen; their birth years spanned roughly 500 years, from 1500 to 1970.

When the votes were tallied, our ten inductees for this year included a pioneer of frozen food, a legendarily snobbish restaurant owner, a pioneering compiler of American recipes, and a nonagenarian, Chinese-born legend.

Today, we begin announcing this year's inductees into Daily Meal Hall of Fame. One is featured here; the others will appear each weekday for nine more days. Next year, we'll induct 10 more.


Man v. Food

Casey Webb is inducting the top five absolute cheesiest dishes in Man v. Food history into his Hall of Fame. From a chicken-and-waffle sandwich dripping in cheese sauce to Chicago-style deep dish pizza with a caramelized cheese crust, Casey honors the best cheesy eats America has to offer.

Man v. Food Hall of Fame: Most-Perfect Pork

Casey Webb is counting down the five most-perfect pork dishes in Man v. Food history. He starts with a legendary German-style pork shank, packs in a few pulled pork sandwiches and awards the prince of pork crown to a porchetta sandwich.

Man v. Food Hall of Fame: Best BBQ

Casey Webb is firing up the grill to induct the best barbecue dishes he's found across America into the Man v. Food Hall of Fame. His picks for best BBQ in the land include a massive, bone-in beef short rib that makes him feel like Fred Flintstone, a five-meat BBQ burger and a shovel full of barbecue bliss.

Man v. Food Hall of Fame: Breakfast Bonanza

Casey Webb's tour of tasty treats has convinced him that breakfast is the most important meal of the day, and he's inducting his favorites into the Man v. Food Hall of Fame. Forget ordinary eggs and toast. Casey honors the sweetest and most-savory morning meals ever, from a 30-pound bagel sandwich to an imposing Irish breakfast platter.

Man v. Food Hall of Fame: Decadent Desserts

Casey Webb has had his fair share of spectacular sweets, so he's counting down the most-decadent desserts on Man v. Food. There's a giant cupcake equal to 22 regular cupcakes, chocolate babka with hazelnut spread and, finally, a 3-pound cinnamon roll.

Man v. Food Hall of Fame: Grill Masters

Casey Webb is grillin' and chillin' as he celebrates the top five grilled masterpieces in Man v. Food history, including his pick for the ultimate fired-up feast. There's a massive pork chop, a triple-stacked burger topped with an egg and a tri-tip sandwich with three luscious sauces.

Man v. Food Hall of Fame: Sensational Seafood

Casey Webb counts down his top five fishy feasts for the Man v. Food Hall of Fame. There's classic Creole gumbo, an Atlantic salmon sandwich with scallion cream cheese, a glorious oyster trio and a whale-sized surf-and-turf sandwich.

Man v. Food Hall of Fame: Sizzling Southwest

Casey Webb is counting down the best Southwestern bites for his Man v. Food Hall of Fame, starting way up north in New England with a foot-long hard taco packed with meats and toppings. There's also a funnel cake-shaped churro, a carne asada sopaipilla and a monstrous 4-pound breakfast burrito.

Man v. Food Hall of Fame: Bring the Heat

After years of facing off against food, Casey Webb counts down his five hottest dishes for the Man v. Food Hall of Fame. There's everything from ice cream to ramen, and in the top spot is a challenge so spicy it may crack the Scoville scale.

Man v. Food Hall of Fame: Most-Epic Wins

Casey Webb counts down his top five tension-filled, come-from-behind food challenge wins, from the Little Bitty Burger Barn's 5-Alarm Fire Burger Challenge to Pinnacle Peak's Rib-diculous Challenge. He ends with the most-stunning victory in Man v. Food history.


HelloFresh Cost

Because I'm a nerd, I kept stats on our HelloFresh experience. I tracked the recipes we received, how much time it took to prepare them, and whether or not we thought the food was good.

Over these two months (about seven weeks), we tried 21 different HelloFresh recipes. Of these, only two were lousy (both tacos). A few were great. Most were good, and we'd happily eat them again. In fact, we're saving the recipe cards so that we can try to duplicate the recipes on our own (and compare costs buying ingredients from the grocery store).

Here's a complete list of the HelloFresh recipes we tried (with links to the recipes themselves).

  • 09 Jan 2019 — Seared Sirloin Steak and Shallot Demi-Glace with caramelized onion mashed potatoes and green salad (A) — This is one of the expensive meals. It was good.
  • 10 Jan 2019 — Chicken Cutlets with Scallion Sriracha Pesto over cilantro rice with ginger soy carrots (B-) — 20-minute meal. A good idea but didn't come out well.
  • 14 Jan 2019 — Figgy Balsamic Pork with roasted green beans and rosemary potatoes (B+) — Hall of fame. Pretty good, even the green beans (which I don't usually like).
  • 16 Jan 2019 —Lauren Conrad's Chicken Tacos with radish tomato pico de gallo and avocado (D) — The only truly bad recipe of the entire bunch. Neither of us liked this.
  • 17 Jan 2019 — Pasta Parmesan with zucchini, tuscan herbs, and marinara sauce (B) — A good idea but needs meat.
  • 20 Jan 2019 — Sweet ‘n' Smoky Pork Chops with apple carrot slaw, mashed potatoes, and cherry sauce (A-) — Hall of fame. Tasty.
  • 23 Jan 2019 — Pork and Poblano Tacos with kiwi salsa and lime crema (B) — Hall of fame. Not bad but beginning to think Hello Fresh tacos are never going to knock it out of the park.
  • 24 Jan 2019 — Salsa Verde Enchiladas with poblano pepper, black beans, and monterey jack cheese (B+) — 20-minute meal. Not nearly enough cheese. Also added chicken, which helped. Tomato was bad.
  • 25 Jan 2019 — Shrimp Spaghetti with a Kick with garlic herb butter and zucchini (A-) — Great flavor but could have used more veggies.
  • 30 Jan 2019 — Creamy Tuscan Beef and Penne with kale and permesan (A) — Delicious and plentiful. One of the best so far.
  • 31 Jan 2019 — Chicken Pineapple Quesadillas with pico de gallo and southwest spice (A- with caveats) — Did not ship with required tomato. Way too much filling — could have used two more tortillas.
  • 01 Feb 2019 — Pork Bulgogi Meatballs with carrots and zucchini over rice (A-) — Tasty and different.
  • 06 Feb 2019 — Pineapple Poblano Beef Tacos with lime crema and cilantro (A) — 20-minute meal. This is very good and we'd eat it all the time.

  • 07 Feb 2019 — Korean-style Chicken Thighs with sesame cucumber salad and jasmine rice (A) — Another delicious meal we'd never have tried otherwise.
  • 09 Feb 2019 — Sirloin Steak Provençal with truffle cream, roasted carrots, and potatoes (A-) — Deluxe gourmet meal. A little salty but otherwise very good.
  • 13 Feb 2019 — Crispy Southwest Chicken Cutlets with monterey jack, mashed potatoes, and roasted poblano and onion (A+) — Holy cats! This was amazing. We will absolutely be attempting this on our own.
  • 15 Feb 2019 — Balsamic-and-Fig Beef Tenderloin with garlic mashed potatoes and rosemary breadcrumb brussels sprouts (A-) — Deluxe gourmet recipe. Very good.
  • 16 Feb 2019 — Cherry Balsamic Pork Chops with garlic herb couscous and roasted broccoli (B) — Hall of fame. Not bad but the sauce never thickened up.
  • 21 Feb 2019 — Chipotle-Spiced Tilapia Tacos with kiwi pico de gallo and chipotle crema (C-) — Another crappy taco recipe. Not sure why they can't get tacos right.
  • 25 Feb 2019 — Cheesy Chicken Shepherd's Pie with peas and carrot (B) — Not bad but could use more chicken. Also, the single supplied small carrot was rubbery.
  • 26 Feb 2019 — Shake It Up! Pork Cutlets with garlic bread and an apple and sunflower seed salad (B+) — Tasty but not super.

After preparing 21 meals from HelloFresh, Kim and I have some definite opinions about the service.

First — and perhaps most importantly — the food is generally good, if not always great. We've saved the recipe cards and plan to make many of them again on our own.

Only one of the recipes was truly awful (Lauren Conrad's chicken tacos) and another was meh. We'd eat everything else again. Also: Aside from the pineapple poblano beef tacos, the Hello Fresh taco recipes just aren't very good, which was disappointing. Kim and I like tacos, but not most of these.

Second, the HelloFresh recipes provide clear instructions, even if the prop times are a bit optimistic. In 21 recipes, there were only two or three occasions where the instructions were unclear. That's a good success rate.

Each recipe lists a prep time and a total time. Realistically speaking, you can simply ignore the prep time. Almost all of it is prep time. (Talking with other HelloFresh users, they back me up on this.) So, if it says 10 minutes prep time and 20 minutes total time, just count on working in the kitchen for that entire 20 minutes.

Third, the gourmet meals aren't always worth the extra price. Each week, you can choose to upgrade to certain deluxe meals. Doing so costs an extra $12 to $16. These deluxe meals are good, but from our experience they're no better than the less-expensive normal meals.


These Greens and Lentils on Toast Belong in the Affordable Dinner Hall of Fame

Anybody who's been to my house for a casual weeknight dinner knows that there are only three ingredients in my Wednesday-night repertoire: beans, greens, and toast. Most of my go-to dinners use at least one of these, whether it's sardines on toast, greens stirred into pasta, beans in a skillet with tomatoes and artichokes, beans in a burger, or simply beans marinating in a big bowl.

The best, of course, is when all three components are in one recipe. For that, I've historically turned to the Smoky Beans and Greens on Toast from my own cookbook, COOK90. People often ask cookbook writers what their favorite recipe in their book is, and for years I demurred ("I love all my children!"), but I no longer feel like beating around the bush. Smoky beans and greens on toast is my favorite. By far. (Sorry, Salmon and Chickpeas.)

Thing is, I ate more meat when I developed that recipe now I'm more likely to make beans and greens without the bacon. To make up for the flavor lost in the absence of pork, I turn to Molly Baz's Lentil-Smothered Greens on Toast, which uses a truly wild amount of garlic: 10 smashed cloves, plus an extra clove to rub on the toast.

Luckily, garlic is cheap (about five cents per clove, by Epi's estimates). Actually, every ingredient in this meal is pretty affordable. Most of the money you'll spend on this recipe goes to the olive oil, the lentils, the greens, and the bread. Of those, the prices of the greens and bread are most volatile. Conventional bunches of kale can be had for 89 cents, but an organic bunch from the farmer's market can be three dollars or more. Likewise, bread prices are all over the map. Hefty slices of country-style bread take to frying well and won't collapse under fistfuls of lentils and kale, but they can be anywhere between three and ten dollars per loaf, depending on where you get it. I often use whatever bread I have around the house: challah, sandwich bread—I've even used a rogue hamburger bun.

No bread in the house? Don't let that deter you. I know I just waxed on about the synergy of beans, greens, and toast, but the truth is I've made tons of subs for the toast: roti, farro, quinoa, rice, dosas, tortillas, and these sourdough crepes. So when I say "toast," what I really mean is "carb," and that carb can be whichever you like. (The beans and greens, though, remain non-negotiable.)

Lentil-Smothered Greens on Fried Bread

The Breakdown

You'll have a bunch of lentils and most of a bunch of celery leftover from this meal, which is exactly what you need to make Braised Celery with Lentils and Garlic. (For 49 other ways to use up those lentils, click here.) If youɽ rather keep your celery raw, we highly recommend this recipe for Kombu Celery, a snack that pairs perfectly with cocktails. (And speaking of celery and cocktails. ). You'll also have plenty of bread leftover, which you probably don't need to be told how to use up. Still, here's a suggestion in the form of a question: When's the last time you made cinnamon toast?


2019 Cookbook Hall of Fame: Jessica B. Harris

Photo: John Pinderhughes

First and always to my late parents&hellipTo the Ancestors who slaved, served, survived and created a cuisine from a sow&rsquos ear&hellipto the African American cooks, chefs and culinary entrepreneurs now and yet to come who honor the food, serve it proudly, and keep the circle unbroken.

This dedication excerpt from her book High on the Hog (2011) identifies how Dr. Jessica B. Harris has championed the heretofore invisible African-American/African culinarians, rendering them visible and in plain sight. In the opening to her second book, Iron Pots and Wooden Spoons: Africa&rsquos Gifts to New World Cooking (1989), Queens native Harris quoted slave-owner, politician, and Confederate sympathizer, Charles E.A. Gayarré:

The Negro is a born cook. He could neither read nor write, and therefore he could not learn from books. He was simply inspired the god of the spit and the saucepan had breathed life into him that was enough &mdash Harper&rsquos Magazine, 1880.

This quote, like many aspects of cultural and culinary history mined by Harris, literally refers to food, cooking, and innate skill yet inherently not to cuisine, and with little attribution to the personhood of the &ldquoNegro.&rdquo Dr. Harris&rsquos 12 books have restored personhood, respect, and credit to the legacy of &ldquoNegro&rdquo peoples. Harris refers to family meals, those quotidian commensal repasts served in joy or sorrow to African-descended people as &lsquojust food.&rdquo Often these same or similar refections were concurrently destined for the tables of their masters and/or employers. Engaging with the legacies of unsung African Diaspora foodways and cooks has wrought a wide arc in Jessica B. Harris&rsquo literary career:

I&rsquove ridden on the back of a motorbike from the Hilton hotel deep into the souks of the Chellah in Rabat in search of spices and eaten blood sausage in the open market in Kenya on a dare. I&rsquove sipped champagne served by white-gloved servants in the homes of high government officials in Côte d&rsquoIvoire, been served cool water in a chipped enamel basin by tattooed co-wives in Benin. Danced to high-life music under Accra&rsquos stars, and saw the Indian Ocean for the first time with an old man who had never been there.*

Methodically and lyrically, Harris interrogates a wide-ranging matrix of cuisines, cultures, and ethnicities that chart the migration of people, plants, (diseases), and ideas, previously popularized by Alfred Crosby&rsquos revisionist history, The Columbian Exchange. Crosby referenced the transfer of foods from the African continent to the Americas, yet he did not identify the culture and the indigenous knowledge that came with the Africans, whether as enslaved or free people of color. It is this lacuna that Harris has filled, focusing her life&rsquos work and journey on and from both sides of the Atlantic:

The dappled green light filtering onto the water through the overhead network of leaves and vines, the tinkling sound of the waterfall, and the conviviality of my new friends combined to give this meal a special Brazilian magic. How could I not come to love the food of Brazil after such an introduction?**

A multilinguist and an alumna of Bryn Mawr, Dr. Jessica B. Harris received her Ph.D. in Performance Studies from New York University, writing on the French-speaking theatre of Senegal. Her four decades of writing, researching, teaching, lecturing, and organizing as a historian, journalist, editor, and cookbook author come with numerous meritorious bonafides. She has written nationally and internationally for periodicals, including Essence, Gourmet, Food & Wine, Saveur, German Vogue, Travel Weekly, Eating Well, and Cooking Light. On television, Harris has appeared on The Today Show, Good Morning America, Sara Moulton&rsquos Cooking Live, and B. Smith with Style. Within the hospitality industry she has served as a consultant for national and international organizations including Kraft Foods, Pillsbury Foods, Unilever, and Almond Resorts in Barbados and St. Lucia.

In addition to being the first African-American woman to address a graduating class at the Culinary Institute of America, Harris has won many other accolades. She is a founding member of the Southern Foodways Alliance, national board member of the American Institute of Wine and Food (AIWF), board member of both the Caribbean Culinary Federation and the New York chapter of Les Dames d&rsquoEscoffier. Harris has chaired panels and given presentations at the Fancy Food Shows, at Chef Magazine&rsquos Chef des Chefs, at IACP, and AIWF conferences too numerous to note. For six years she gave the keynote address at the Caribbean Culinary Federation&rsquos annual Taste of the Caribbean. She is currently a contributing editor at Saveur and American Legacy an advisory board member of the Southern Food and Beverage Museum, the New Orleans Afrikan American Film Festival, and the New Orleans Edible School Yard a life member of the College Language Association and the Advisory Council of the Museum of Food and Drink (MOFAD) and a member of the Kitchen Cabinet at the Smithsonian Museum of American History.

Some of her awards include an appreciation award from Walt Disney World Epcot Center, the Heritage Award from the Black Culinarians, the Food Hero award from Eating Well, Philadelphia&rsquos the Book & the Cook&rsquos Toque award, the Lafcadio Hearn award by the John Folse Culinary Institute in Louisiana as a southern Louisiana Food Icon, and a PEN Open Book Award finalist. In fall of 2007, Harris took a sabbatical leave from Queens College to become the first scholar to hold the Ray Charles Chair in African-American material culture at HBCU Dillard University in New Orleans. The Ray Charles Chair has a specialty in the Food and Folklore of the African diaspora. In 2012, the Smithsonian&rsquos National Museum of African American History and Culture invited Dr. Harris to conceptualize and curate the cafeteria of the new museum. That same year, her book, High on the Hog: A Culinary Journey from Africa to America, was the IACP prizewinner for culinary history. In 2018, she retired from teaching at Queens College after 50 years, having left an indelible mark in the 1960&rsquos era SEEK program, designed to reach and teach qualified high school graduates who might not otherwise attend college.

When The HistoryMakers Digital Archive asked about her favorite food, she replied:

I said okra. Why? Because okra is indigenous to Africa, and wherever you see okra in the world, Africa has been&mdashthat includes southern India where they call it bhindi&hellipthe Middle East&hellipthat includes the world and so looking into this whole migration of foodstuffs and how this stuff gets out and gets into the ebb and flow and how it starts to transform things is really a way of looking at history.

To paraphrase Dr. Harris&mdashshe has chosen the plate as her portal to study history. It is through her lens, as well as that of her friends and colleagues Leah Chase, Vertamae Grosvenor, Edna Lewis, Karen Hess, Lolis Eric Elie, John Egerton, and many others that we have a clear sense of African Diaspora foodways and the contributions of these peoples to world cuisines.

Scott Barton is the member of the James Beard Foundation Book Awards Committee.

*Jessica B. Harris, 1998. The Africa Cookbook: Tastes of a Continent. New York, NY: Simon & Schuster, p 3.
**Jessica B. Harris. 1992. Tasting Brazil: Regional Recipes and Reminiscences. New York: Macmillan.


Okay, so this one's a joke. But we DO love the hilarious comments thread.

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The Growler’s Cocktail Hall of Fame: Our drinks editor selects the best drink recipes we’ve ever published

I t didn’t take long for five o’clock to assume a quasi-religious significance. Over seven weeks of layoff, stay-at-home, and various shades of quarantine and social distance, it became a welcome ritual. The clink of ice cubes, the pop of a shaker, something to mark the day and time.

With no bars to frequent and the job of mixing left to our own feeble talents, we combed through the Growler archives in search of our very best cocktail recipes. We were looking for drinks that aren’t too complicated, ones that use maybe three or four ingredients that are easy to find and prepare. The drinks that are so down-the-middle delicious you wouldn’t dare have just one.

In 78 issues, we’ve published a litany of great drink ideas, and more than a few questionable ones (like that one with fish in it) and we hope they’ve made your home happy hours a little more happy. Cheers to these nine, our all-time favorites.

The House Martini from Marvel Bar // Photo by Wing Ta

House Martini at Marvel Bar

This is quite simply a perfect martini from a team of bartenders who spent a lot of time thinking about martinis. Sad for Marvel’s closure, but excited for its ripple effects in the bartending community.

65 milliliters Beefeater gin
25 milliliters Dolin Dry vermouth
1 milliliter orange bitters (combination of Bittercube and Regan’s No. 6)

Stir with ice and strain into a coupe glass. Express a lemon coin over the drink and garnish.

Aviation at Red Rabbit

The most elegant gin sour. We added a floral syrup variation if you can’t (or don’t want to) find the expensive Tempus Fugit. You can find violets or lavender for the drink’s signature purple, or any other dried blossom for a more personal hue.

2 ounces gin
2/3 ounce lemon juice
1/3 ounce simple syrup
1/3 ounce Luxardo Maraschino Liqueur
1 teaspoon Tempus Fugit Liqueur de Violettes•

Shake all ingredients with ice, strain into a coupe glass. No garnish.

Floral syrup variation: Steep 1 cup of dried violet blossoms in 1 cup of water for a few hours. Strain out the flowers and add 1 cup of sugar over medium heat, whisking until dissolved, and then cool. For the cocktail, use ½ ounce violet syrup in place of the plain simple syrup. Omit the liqueur de violettes.

Mountain Meadow Martini, by Zach Sapato

This drink is memorable for the way it shows off a gorgeous vermouth. Otto’s tastes like roses and herbs and with a sturdy gin like Loon Liquors’, it tastes like a refreshment for a scorching day on Mykonos.

2 ounces Otto’s Athens Vermouth
1 ounce Loon Liquors Metropoligin
2 droppers Dashfire Mission Fig Fennel Bitters

Stir with ice, and strain into a lowball glass with one large ice cube.

Escargot, My Car Go from Lolo in Stillwater // Photo by Aaron Davidson

Escargot, My Car Go at Lolo American Kitchen

This one is a cannonball of dark booze straight to your gullet. But it’s a strangely smooth one—like cherries that were soaked in brandy and dipped in dark chocolate. Stir it well, better too much than not enough, and settle into a comfortable chair.

1½ ounces Torres 10-year brandy
1 heavy ounce sweet vermouth (Cocchi di Torino)
1 ounce 100-proof rye whiskey (Rittenhouse)
¾ ounce Angostura Amaro
a few dashes Angostura bitters

Stir all ingredients vigorously with ice. Strain into a lowball glass with no ice. Express the oils from a wide swath of orange zest over the drink, and wipe the rims of the glass with it as well.

Bar Brigade’s Wilde // Photo by Kevin Kramer

Wilde at Bar Brigade

This one’s a stunner. Fresh and hazy, the anise flavor of Pernod is tampered into the background by a jolt of vibrant cucumber and lemon. Right when your cucumbers are ready to harvest, deep in the summer swelter, this drink will taste perfect.

1 ounce Pernod (or other pastis)
1 ounce lemon juice
½ ounce St-Germain elderflower liqueur
½ ounce cucumber simple syrup
Lime

Add all ingredients to a shaker with ice. Shake well and strain into a coupe glass. Spritz a lime wedge over the top, wipe it around the rim of the glass, discard the lime, and serve.

Cucumber simple syrup: Puree some peeled, seeded cucumbers and drain the puree through a fine-mesh sieve. Make a rich simple syrup (2 sugar : 1 water). Measure your cucumber juice, add to it an equal amount of rich syrup, shake well and refrigerate.

Late Tea Time at Revival St. Paul

2 ounces Earl Grey-infused gin• (Citadelle)
½ ounce Cocchi di Torino
½ ounce Cocchi Americano
½ ounce Angostura Amaro
2 eyedroppers Dashfire Lemon Bitters
Club soda

Stir all ingredients briefly with ice and strain into a Collins glass with fresh ice. Top with club soda.

Earl Grey gin: Steep 1 tablespoon of loose leaf Earl Grey in 750 milliliters of gin for about 10 minutes, tasting frequently so it doesn’t turn bitter, and strain immediately.

The Cedar at i.e., Italian Eatery

It’s basically an old-fashioned. But to balance the Solerno, a sweeter blood orange liqueur, we need some extra base notes in the bourbon. It takes some forethought, but an extra-charred whiskey is a nice mixer to have on hand. It gives your drink a kiss of smoky flavor without having to do the whole blowtorch-and-overturned-glass routine.

2 ounces cedar-infused bourbon•
½ ounce Solerno
dash Angostura bitters
dash Fee Bros. Old Fashioned bitters

Stir all ingredients with ice and strain into a lowball glass with one large ice cube. Garnish with a swath of lemon peel.

Cedar whiskey: Take a food-grade cedar plank and break or saw it down so the pieces fit in a large jar. Use the burners on your stovetop, or a creme brulee torch, to get the pieces golden-brown and toasted all over (making sure to stop before they turn a deep charcoal-black.) While they’re still warm, drop the pieces in a large jar with a bottle of bourbon (something mellow, no high-ryes, try Elijah Craig.) Shake daily for one week, and strain.

Negroni Puebla at Saint Dinette // Photo by Aaron Davidson

Negroni Puebla at Saint Dinette

The Negroni is an ultra-pliable formula. It welcomes adjustments and substitutions, like here, in which tequila lends a greater heft than a gin (and a nice mezcal or sotol would lend the drink even more distinction.) Not a huge Campari fan? Invert the quantities of vermouth and Campari, or substitute Aperol.

1½ ounces reposado tequila (Cazadores)
1 ounce Campari
½ ounce sweet vermouth (Carpano Antica)

Stir well with ice and strain into a cocktail glass. Garnish with a wide strip of lime zest.

Hi-Lo Diner’s Fender Bender // Photo by Kevin Kramer

Fender Bender at Hi-Lo Diner

If you’re a bourbon drinker, you need Cynar in your cabinet. The artichoke liqueur is a foolproof mixer with the brown stuff—a simple 2:1 whiskey to Cynar on the rocks is magnificent. Here, the vermouth and maple add body and sweetness.

2 ounces bourbon (Rebel Yell)
¾ ounce Cynar
½ ounce good sweet vermouth (Carpano Antica)
¼ ounce simple maple syrup

Stir well with ice and strain into a lowball glass with one large ice cube. Garnish with a black cherry (Hi-Lo uses Filthy Foods cocktail cherries.)

Simple maple syrup: Bring equal parts pure maple syrup and water to a simmer until combined.


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SAMPLE RECIPE: Cauliflower Salad with Cherry Tomatoes

SERVES: 2 / PREP TIME: 10 minutes / COOK TIME: 30 minutes

Sheet pan side dishes are great time savers during the week when you don’t have the time to do a lot of cooking. Prep and clean up are relatively easy and you can make a double batch and have leftovers for later. This simple, nutrient-rich dish couldn’t be easier. Just toss together some tomatoes, cauliflower, and Swiss chard—three foods packed with inflammation-reducing phytochemicals, antioxidants, and cholesterol-lowering fiber—drizzle them with heart healthy olive oil, and roast them to bring out their natural sweet flavors.

Instructions:

1. Preheat the oven to 450°F.

2. In a large bowl, add the cauliflower, tomatoes, Swiss chard, olive oil, capers, and chili flakes. Season with salt and pepper and toss to combine.

3. Line a baking sheet with parchment paper and spread the vegetables out on the sheet. Cook for 25 to 30 min- utes, stirring occasionally. The tomatoes should start to release their juices, the cauliflower should start to turn golden brown, and the Swiss chard should wilt.

4. Remove from the oven and serve topped with a squeeze of fresh lemon juice.


A Flamin' Hot Cheetos Cupcake Now Exists, Thanks to Sprinkles

Of all the junk food snacks that line convenience store shelves, Flamin&apos Hot Cheetos are the best. Ruffles Cheddar and Sour Cream are a close second, but nothing beats the neon red color, crunch, and feisty kick of a Hot Cheeto. Cupcakes are of course an unimpeachable dessert—it’s just a tiny cake, what could go wrong? Combine those two things—the perfection of a cupcake with the snacking power of the Hot Cheeto𠅊nd you’ve got a dessert worthy of the junk food hall of fame. Thanks to Sprinkles Cupcakes that dessert has become a reality.

The limited-edition Sprinkles Flamin&apos Hot Cheeto cupcake is made with vanilla cake, which is filled with Flaming Hot Cheetos dust. The topping isn’t your typical vanilla buttercream either—its White Cheddar Cheese frosting, dusted once again with Flamin&apos Hot Cheetos. All hail the spicy cupcake!

Sprinkles is not the first company to decide that Cheetos actually goes surprisingly well with sweets—there are Flaming Hot Cheeto bagels, and ice cream, and marshmallow squares, and Burger King even made mac and cheese crusted with the delectable snack. It seems that creamy things like cheese and frosting and marshmallow are the perfect canvas for red-hot Cheeto dust.

Unfortunately for all of us snacking enthusiasts out there, Sprinkles isn’t adding this ingenious creation to their permanent line-up. It will only be available from Thursday, July 26 through Sunday, July 29. So if you’re convinced that the biggest trend of 2018 is going to be savory desserts, or if you just like it when your cupcake has a little extra crunch, head over to Sprinkles this weekend.

Of course, if you miss this limited-time offer, you could always bake your own cupcakes, grab a bag of Cheetos from the corner store and create your own version at home. Perfecting that white cheddar cheese frosting might be tricky, though.


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Watch the video: A Day in The Life Of Warren Buffett (June 2022).


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