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I followed the NY Times Butter Chicken recipe by Tom Sifton, which can be found here. I tried not to deviate from the recipe too much. Making it was a pleasure from start to finish. The strong and subtle aromas wafting out of the kitchen were reward in themselves. The taste was what I expected but much more. Homemade butter chicken can have noticeably more complex flavours than take out if you cook with…

I have a confession to make. This is my third time trying to make this tart. The first time it sort of fell apart. The second time it burned. I was so determined to make it and I’m still not really sure why. It seemed so chic and…classically French. What makes a tarte tatin what it is is the process of cooking the apples underneath the pastry and then flipping…

Red vermouth martinis used to be my thing. I think I got a lot of satisfaction out of asking for something a little more obscure. I still do. Over the past few years gin and tonics have made a resurgence as the new hipster drink du jour. I think red vermouth is about to go in that direction too. If it does remember you saw it here first. I hadn’t…