My family all but demands shrimp cocktail as a Thanksgiving hors d'oeuvre, but I'm bored of this old classic. Any ideas for a new twist? Maybe roasted shrimp in a teriyaki or teriyaki aioli dip? Any suggestions/recipes are appreciated!
It's not just about a pretty twist of lemon peel; it's about the lemon zest and the citrusy oil, and all of that nestling in your glass and interacting with your cocktail's ingredients. Duggan McDonnell from San Francisco's Cantina explains.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, shows us that a holiday party doesn't have to be all spiked cider and boozy eggnog. Drawing inspiration from a friend's latke party, Martin mixes it up with a fresh and fruity spiced holiday sangría.