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.
Cornbread is a Southern staple, and a must with chili. This version is moist all the way through, with a lightly crisped top and a touch of sweetness. Mix in cheese or jalapeños for extra flavor, and feel free to bake as muffins if you prefer.
Easy Spinach Lasagna
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat.
Started From - David Burke
Chef David Burke takes us on a trip down memory lane, while cooking three of his signature dishes.
A Celebration of Food and Drink in Game of Thrones