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Nov 1, 2023 | 
shepherd.com | Dave Broom |Gary Paul Nabhan |David Piñera |Joshua Boissy
Shepherd is reader supported. When you buy books, we may earn an affiliate commission. Myfavorite read in 2023…Not just another whisky-tasting book, A Sense of Place is anenlightening travelogue through Scotland’s picturesque whisky regions,exploring both old and new distilleries, their past and more importantly anduniquely, their present and future.
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Aug 23, 2023 | 
epicurious.com | Megan Braden-Perry |Natasha Pickowicz |Chris McMillian |Joshua Boissy
My favorite place for coffee and chicory is Ba Mien Vietnamese restaurant in New Orleans East, a neighborhood where many Vietnamese immigrants settled in New Orleans after the Vietnam War ended in 1975. Though coffee and chicory is the standard in New Orleans, it's actually rare to find at the fancy coffee shops.
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Apr 27, 2023 | 
epicurious.com | Roger Kamholz |Anna Stockwell |Thomas Keller |Joshua Boissy
The amaretto sour deserves a spot in today's cocktail culture-and that bottle of amaretto need not stay exiled to the far reaches of your liquor cabinet.
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Apr 27, 2023 | 
epicurious.com | Natasha David |Anna Stockwell |Thomas Keller |Joshua Boissy
I love a generous pour of Baileys over a mountain of crushed ice. But as a fancy bartender, it's my duty to transform life's simple pleasures into multifaceted concoctions that really wow. This cocktail is like the best slice of frosted layer cake à la mode, but in slurpable drink form. Dark rum and bourbon create a rich base, while Grand Marnier adds a luscious, caramelized note that marries beautifully with cinnamon and a touch of cream.
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Apr 25, 2023 | 
epicurious.com | Carlos Soto |Anna Stockwell |Joshua Boissy |Thomas Keller
Bartender Carlos Soto has worked at notable bars in the UK, Mexico, and Canada, but his Avocado Margarita was born on the streets of NYC's Lower East Side. Soto is a keen student of cocktail history and is quick to point out that in his experience, the margarita is mostly an American phenomenon-and one that in Mexico is rooted in tourism-so it's fitting that his bright (and green!) margarita riff is a New York City native.
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Apr 25, 2023 | 
epicurious.com | Kendra Vaculin |Anna Stockwell |Joshua Boissy |Thomas Keller
This dish is inspired by mazemen, a brothless ramen that often features a heap of savory ground pork and an egg yolk for richness. Here, you'll use seriously spiced ground lamb and a scoop of creamy yogurt instead, plus a couple add-ons that classically pair with the protein: crunchy cucumbers and fresh mint. A simple red wine vinaigrette tossed with the ramen noodles provides acidic balance.
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Apr 25, 2023 | 
epicurious.com | Sonoko Sakai |Anna Stockwell |Joshua Boissy |Thomas Keller
Sure, you could make an easy vegan ramen using one of our favorite store-bought instant ramen packets-or you could make the best vegan ramen, i.e., this one, which celebrates fresh produce as much as the noodles. A true labor of love, this recipe from Sonoko Sakai, author of Japanese Home Cooking, is loaded with handmade noodles, lots of spring veg, and a flavorful broth so rich and delicious, we could drink it straight.
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Apr 25, 2023 | 
epicurious.com | Sonoko Sakai |Anna Stockwell |Joshua Boissy |Thomas Keller
"Many people say that ramen is about the broth," writes cookbook author Sonoko Sakai. "As a noodle maker, I say the noodles are just as important." It tracks, then, that we'd go to an expert like Sakai for a lesson in making ramen noodles from scratch. That's because even if there are plenty of great options for prepackaged dried, refrigerated, frozen, and even instant ramen noodles on the market today, they simply don't compare to the fresh stuff.
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Apr 25, 2023 | 
epicurious.com | Hetty McKinnon |Anna Stockwell |Joshua Boissy |Thomas Keller
These potato starch noodles from my book Tenderheart are incredibly versatile. They are similar in look and texture to lo shi fun, Chinese silver needle noodles (also called rat's tail noodles in some Asian countries). They are known for their short, tapered shape, and are often steamed rather than boiled, as I have done here. Perfect for hot pot, soups, salads, or stir-fries, they are also good eaten simply under a fiery blanket of chili oil.
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Apr 25, 2023 | 
epicurious.com | Kendra Vaculin |Anna Stockwell |Joshua Boissy |Thomas Keller
Traditional mushroom stroganoff (itself a vegetarian take on meaty beef stroganoff) often relies on fresh thyme, white wine, and Dijon mustard for flavor. This recipe taps into your Asian pantry instead, with wonton noodles (store-bought or homemade), mirin, rice vinegar, soy sauce, and fish sauce (an excellent stand-in for regular stroganoff player, Worcestershire sauce).
