In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.
In this episode of Cooking with Grandma, we meet Luba Stoyanoff, also known as Baba. Together with her eldest grandchild, Katherine, Baba discusses why she wasn't allowed to cook in her homeland of Greece, recounts the difficulties of making phyllo dough by hand, and prepares banitsa, the Bulgarian version of the Greek spinach pie spanakopita. Click here for Baba Luba's Banitsa (Spinach Pie) recipe.
Morgenthaler has two requirements for the cocktails he makes. First, they’ve got to be incredibly delicious, to satisfy his very demanding palate. But second, they’ve got to be as easy as possible to make, because he’s one of the laziest people you’ll ever meet. His method for making spiced rum at home satisfies both those requirements.