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 Make Easy Strawberry Shortcakes
Fluffy biscuits, sweet, syrupy strawberries, and perfectly whipped cream: These are the elements of an idyllic strawberry shortcake. And in this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shares her simple technique for achieving strawberry-shortcake perfection using our Classic Strawberry Shortcake recipe.
Easy Slow Cooker BBQ Beef Brisket
A spice rub with paprika, chili powder, cumin, brown sugar, cayenne, and garlic, and a smoky-sweet barbecue sauce with chipotle chiles lend mouth-watering layers of flavor to beef brisket, which gets incredibly tender after 10 hours in the slow cooker. Slice or shred the brisket and serve on good, sturdy bread for the ultimate BBQ sandwich, or make a combo plate with meat, slaw, baked beans, potato salad, or other classic BBQ sides.
Easy Roasted Acorn Squash
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece.