If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
How to Quick-Pickle Rhubarb
Or any vegetable. And by quick we mean under five minutes.
Let's talk about food, baby - Tim Dillon
Comedian Tim Dillon takes us to one of his favorite joints, The Stand, a unique comedy club with a chef-tailored menu. Read more.
Take your summer cookouts to the next level with this grilled watermelon recipe. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Read more.
Pumpkin Spice: So Much More Than a Latte
Why are people obsessed with pumpkin spice everything? Read more.