Nutritional Analysis per serving (6 servings)Powered by
Infused with warm spices, this simple syrup adds wintry cheer to anything it tops. Try it on citrus fruits for a winter fruit salad or in this Spiced Cranberry Sangría by Chef Jose Garces of Amada restaurant in Philadelphia.
Adapted from Jose Garces
1Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
2Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
3Cover and store in the refrigerator until ready to use.
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 Simple Syrup Really Simple
Bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret: You do not need to boil your simple syrup. In fact, it's preferable not to! Jennifer shows you how to make simple syrup using cold tap water in this video.
Fluffy, stackable pancakes are a Southern brunch staple. This recipe, developed by Birmingham, Alabama-based chef John Hall, makes a rich pancake that still maintains a light texture. Top your Ricotta Pancakes with smoky Brown Butter-Maple Syrup.
Started From - Michelle Tam
Paleo cook book author Michelle Tam talks about her food science roots and the story behind her best-seller. Read more.