Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Make a Scotch Blossom
Michael Cecconi is the former mixologist at New York’s Back Forty; he's currently the head bartender at San Francisco's Two Sisters Bar and Books, and teaches at the Institute of Culinary Education. Here he shares a quick summertime drink idea, called a Scotch Blossom: 2 ounces of Scotch, 1 ounce of honey simple syrup, 1 ounce of lime juice, 4 to 8 mint leaves, and ice. Shake vigorously, add soda water, and enjoy.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.
Our obsession with decadent food is apparently nothing new.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese