These Peppermint Patties are Gluten Free and Vegan. And they are good. Even to someone who does not care for the idea of chocolate and mint. Someone who is Jewish and does not celebrate St. Patrick’s Day. Likes them. And ate too many.
Chief bartender at Hotel Unique in Sao Paulo, Mateus Saint Laurent, shows us how to make the Brazilian national drink, Caipirinha. A delicious and refreshing cocktail that you should make a part of your bar repertoire.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
A slice of this cake is like Christmas on a plate. It’s so full of Southern holiday cheer and seasonal flavor that we want to break out in Christmas carols, and we cannot get enough of the chocolate and peppermint duo in its creamy cheesecake form.
Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini’s subtle flavor won’t overwhelm the chocolate in the way many nut butters might—though cashew butter would be a good, mild substitute if you have it on hand.