Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Make a Scotch Blossom
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.
How to Make Zucchini Noodles
If you're looking for a way to use zucchini other than in the usual bread recipe, Spring Warren, author of The Quarter-Acre Farm, suggests an innovative way of serving it—as noodles!
How to Make Easy Sautéed Zucchini
Finding new ways to make creative meals with zucchini—one of summer's most plentiful vegetables—can be challenging. In this video recipe, the CHOW Test Kitchen's Lisa Lavery shares our Sautéed Zucchini recipe, which is so simple, it cooks in only two minutes!