I’ve consumed so many Gin and Tonics in recent years, my breath alone would probably cure malaria. Twasn’t always thus. I actually despised G&Ts throughout the first half of my… [Continue Reading]
Author: Chef Zuz
At the end of a great meal, I invariably face a dilemma: dessert or digestif? I don’t often crave sweets, but I’m always primed for a dense chocolate torte or… [Continue Reading]
Late summer in our family will always be about the garden tomatoes and the fresh basil. Is there any better combo? It’s no secret that home-grown tomatoes taste better than… [Continue Reading]
My introduction to my favorite spirit, gin, came almost 35 years ago at The Sire, a smoky red-leather dive bar in Riverside, Calif., where my soon-to-be father-in-law took Chef Sin… [Continue Reading]
As food fads go, sumac might already be passé. After all, it was more than two years ago that Cooking Light magazine declared that “sumac is having a moment.” It’s been… [Continue Reading]
Midway through a mostly forgettable 1989 episode of the TV series Columbo, the disheveled but shrewd police detective interviews a bartender who the previous night had served a man who… [Continue Reading]
A friend once told me he’d cured his lifelong sinus problems forever simply by drinking a tall glass of straight vinegar. I was skeptical, and my friend wasn’t able to… [Continue Reading]
Looking back on the first 15 weeks of Sunday Specials reveals something about my taste in cocktails: I like them sour. Citrus (lemon, lime, grapefruit) or some other tart fruit… [Continue Reading]
As a child, I was traumatized by a rhizome. I don’t remember when, but at some point during my delicate formative years, I was subjected to that thing called rhubarb…. [Continue Reading]
When Chef Sin was in college in Indiana, her drink of choice was a classic gateway cocktail, a sweet-tart concoction, perfect for youngish palates, that could best be described as… [Continue Reading]