foodSenses

Going to Bodega is kind of my own personal signal that summer has officially started.  For the past four years Bodega French Restaurant the first stop on my Summerlicious itinerary.   So why is Bod...

Ingredients

2 oz. Marshmallow vodka
1 oz. Chocolate liqueur
1 oz. Creme de Cacao
2 oz. Cream or half & half
1 oz. Chocolate, melted
1 Graham cracker
3 Marshmallows

The New York Times recently reported that the place to find great coffee in NYC is everywhere. Cult roasters and specialty ateliers are king.  Starbucks is out.  Dunkin’ Donuts who? Sipping Muganjo at Kaffe1668 and browsing cafe-slash-design shop Budin has put us in a coffee state of mind.  Let’s take a closer look at coffee culture across the continents. How do you take your coffee? Elephant dung or two shots of rum? 

Ingredients

7 scoops chocolate ice creme (I use Breyer's Extra Creamy Chocolate)
1/2 cup milk
17 large marshmallows, toasted
graham cracker crumbs for garnish, about half of one sheet or less
Optional * chocolate sauce for drizzling and 1 extra toasted marshmallow for garnish

Instructions on www.sprinklesomesugar.com

When I first read about the butter coffee craze a few months ago, I balked. Surely people must be over-stating the love of butter coffee by the caffeinated masses. Upon further research I found that Matt Perger, former World Barista Champion and employee at Australia’s famous cafe St. Ali, is a fan...

When you're plagued by ants, it feels natural to reach for the insect spray. But if you want to be a little kinder, there are some natural alternatives that also do the job. eHow suggests that your daily coffee can be used to ward off ...

.INGREDIENTS

2 cups strongly brewed coffee
½ cup coconut cream (from the top of a can of full fat coconut milk)
½ teaspoon vanilla extract
¼ teaspoon coconut extract
2 tablespoons coconut sugar
¼ cup dark chocolate chips
2 cups ice cubes
Optional toppings
melted chocolate
crushed chocolate cookies

While these kitchen hacks are now second-nature to me, I’m always reminded that they seem downright bizarre to a visiting houseguest or friend.“Why do you keep ginger and coconut flour in your freezer?” Or “Why do you store onions in lunch bags?” I’ve been frequently asked. Well, friends and family, here are the methods to my madness!

Read full article here

Rice is the president and CEO of Fair Trade USA, a non-profit organization that sets standards for sustainability and worker safety and then certifies those products that have been produced in settings that meet its criteria. Products that have been audited are stamped with the Fair Trade emblem, allowing consumers to make more educated purchasing decisions...

Ingredients
1 lime quartered
1 teaspoon granulated sugar
3 fresh mint leaves (plus more for garnish)
2 ounces white rum
club soda

Put your drinks through finishing school with one of these showy (but simple!) garnishes from famed San Francisco tiki bar Smuggler’s Cove.

Get the recipe and instructions here

A refreshing watermelon raspberry lemonade that's naturally-sweetened and super hydrating from the addition of coconut water.

Get a whiff of this: Bloggers gathered yesterday morning at the American Museum of Natural History to witness a scent message sent from Paris arriving in New York. It was the first time an aroma-tagged photo had been delivered overseas and “played” on the oPhone, a gadget that emits smells instead of sounds...

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're re-running one of our all-time favorite kitchen hacks -- now with snazzy new photos!

Read full article on food52.com

Marguerite

2 oz. añejo tequila
½ oz. thyme-infused Cointreau*
1 egg white
1 oz. lime juice
½ oz. pine-lemongrass syrup**
Finely ground sassafras leaves, bay leaves, and dried lime
Coarse salt
Rind of 1 lemon
Thyme sprig, for garnish

[Photo: Shutterstock]
Though restaurant reservations have become a hot topic among restaurant owners, chefs, and diners, no one has really known when the idea to reserve a table for you and your guests became common.

Cloud computing pioneer Dave Asprey took a trip to Tibet in 2004 to learn how to meditate. But it was the yak-butter tea he tried there that ended up transforming his life...

The world's first fully recyclable paper cup will soon make its debut on the UK high street, in a packaging breakthrough that could eventually divert millions of cups away from landfill...

Ingredients for one serving:

one scoop of vanilla ice-cream
one shot of hot espresso

INGREDIENTS
2 cups Peach Mango Cascade Ice Sparkling Water
2 cups Prosecco Sparkling Wine or Champagne
1 (15.25 ounce) can peach halves, cut into bite-sized pieces.
colored sugar, optional

Ingredients

3/4 cup all-purpose flour3/4 cup cake flour1 tsp baking powder1/8 tsp baking soda1/4 tsp salt3/4 cup + 2 Tbsp granulated sugar1 Tbsp lemon zest (zest of 2 medium lemons)1/2 cup unsalted butter, softened1 large egg2 large egg whites1/2 tsp vanilla extract1/4 cup + 3 Tbsp buttermilk1 1/2 Tbsp fresh lemon juiceSimple Syrup1 Tbsp fresh lemon juice1 Tbsp sugarLemon Buttercream Frosting3/4 cup butter, nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted)1 1/2 tsp fresh lemon zest2 1/2 cups powdered sugar1 Tbsp fresh lemon juice1 Tbsp heavy cream1/2 tsp vanilla extract1/4 tsp lemon extractLemon slices or lemon drop candies and mint leaves for decorating (optional)

Why Is Iced Coffee Getting So Ridiculously Expensive?
Gothamist
Summer 2014 has brought many troubling things to New Yorkers, from rats in wraps, and sharks near the beach.

2 oz Leopold’s Gin
5 Lemon Verbena leaves
0.75 oz Fresh Lemon Juice
0.5 Mint Simple Syrup (see here, use Cold Infusion method)
0.75 oz Seltzer
10 Spearmint Leaves, cut into chiffonade
5 to 10 Sunflower, Black-eyed Susan, or Marigold petals, cut into chiffonade
10 pieces Preserved Cucumber (see below)

Place the verbena eaves in the bottom of a mixing glass and thump a few times with a muddler to release the oils
Add gin, juice, syrup, and seltzer.  Stir well.
Add spearmint, petals, cucumbers, and enough ice to fill the glass
Shake gently a few times, then pour (without straining) into a collins glass
Poke at the greens with a knife or straw to distribute them

Diners have been enjoying Splendido’s flavourful offerings, which include spreads of fresh meats and cheeses, for more than 20 years. A European-style snack bar, Bar Buca offers a menu of shareable Italian specialities.

Grill assorted stone fruits like peaches, plums, apricots, and pluots, and then serve with a creamy almond mascarpone and honey sauce. Candied almonds on top.