Two of our editors have been tirelessly crawling Austin to find the best food the city has to offer. And hordes of people are about to descend upon the place for the annual SXSW music, film, and interactive conference—including a panel at the interactive portion moderated by our own Jane Goldman. If you're going, knowing where to get a good bite to eat might make or break the trip. (So might getting your app a place in the pantheon of SXSW success stories, or getting your band signed, but we're here to help with the food.) So check out our tour of Austin:
Walk through a timeline of iconic frozen dessert moments in America's history.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.
Have you ever thrown a cocktail? Not at someone. FOR someone. Throwing a cocktail is another way to mix a cocktail for your guests by “throwing” the ingredients back and forth from mixing glass to tin. Charlotte Voisey demonstrates this technique while making her Unusual Negroni cocktail.