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.
How to Make a Whole-Grain Veggie Burrito Bowl
This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.
How to Make Red Velvet Beet Cupcakes
There’s nothing artificial about this dramatically hued holiday treat. These red velvet cupcakes get their red hue from the vibrant-red, naturally sweet beet.
Modern Martini with Olive Poppers
The classic martini is headed for big changes. With so many complex-character vodkas and new-century gins on the market, each new spirit adds a twist to the classic flavor profile of the martini. In this episode of Liquid Kitchen, Kathy mixes up a modern martini with Bainbridge Organic Distilleries Legacy Vodka and serves it with delicious Olive Poppers.
Dried Vs. Fresh Pasta
No, dried pasta isn't fresh pasta gone old. Here's how they compare.
What Is Bulletproof Coffee?
If traditional breakfast foods just aren't cutting if for you lately, maybe it's time you gave bulletproof coffee a try. This breakfast-replacement drink is a mixture of coffee, butter, and coconut oil.