How to Make the Sazerac and the Tommy's Margarita, Two American Cocktail Treasures

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Information of New Orleans/Flickr
Sazerac
Chris Skillern is a Texan at heart, which is what attracted him to the newly opened Javelina (119 East 18th Street; 212-539-0202), which focuses on Tex-Mex cuisine. However, when the general manager — who can often be seen behind the bar fixing up drinks — isn't feeling a thematically appropriate margarita (one made with agave and not triple sec), he leans on an old New Orleans invention for comfort: the sazerac.

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Baby Showers and a Recipe for Blueberry Lemon Olive Oil Cake

Categories: Recipes

Blueberry Cake by Jonathan Roberts for the Village Voice
Jonathan Roberts for the Village Voice
This will tell you a lot about my age and demographic: Right now, I have invitations on my fridge for three weddings and three baby showers, two of which I'm hosting.

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What to Do With Kohlrabi

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Katherine Knowles for the Village Voice
You've probably seen kohlrabi, sometimes known as the German turnip or even the cabbage turnip, knocking around the farmers' market for a while now. It's a storage crop, a mild brassica, harvested in fall and set aside for just such a day as this, when we're looking for a bit of crunch and freshness to liven up the almost-spring days.

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Overrated Surprises and a Recipe for Lemon Surprise Pudding

Categories: Recipes

Lemon Surprise Cake by Jonathan Roberts
Jonathan Roberts for the Village Voice
Things that took me by surprise over the last few weeks: a piece of bark on the rug that I thought was a massive cockroach. A cat sneezing. Congress's letter to Iran.

Things that did not take me by surprise ever, really: pudding.

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Literary Aspirations and a Recipe for Ye Olde Postcard Soda Bread

Categories: Recipes

Soda Bread by Jonathan Roberts
Jonathan Roberts for the Village Voice
St. Patrick's Day approaches, and thoughts turn to soda bread — and McDonald's Shamrock Shakes, obvs. But most relevantly for the purposes of this blog, soda bread. If you're not into baking because you're not a baking person, this might be the bread to convert you. No yeast. One mixing bowl. Not a whole lot of fuss.

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How to Use Celeriac, a Weird-Looking Vegetable That's in Season Now

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Jonathan Roberts for the Village Voice
There are some vegetables that make you wonder: Which of our venerable ancestors was ever hungry enough to try this weird-looking rock for the first time? That rings true for celeriac.

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Yeast, Britishness, and a Recipe for Toasted Teacakes

Categories: Recipes

teacake by Jonathan Roberts
Jonathan Roberts for the Village Voice
I'm British, a New York transplant for over half a decade now, which sounds longer than six years, which is, in fact, the accurate number of years that I have lived here. But I think it's time to politely mention that what my adopted home city makes up for in snow, it lacks in things you toast to eat with a cup of tea.

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Mars, Winter, and a Recipe for Blanket-for-the-Soul Roast Chicken

Categories: Recipes

roast chicken by Jonathan Roberts
Jonathan Roberts for the Village Voice
Apparently, there's a 200-kilometer dark cloud or mark of some sort hanging over Mars. It's not a cloud — too high, apparently. It's not an aurora either, say my sources; the magnetic field is too weak. What is it? Who knows? Literally Martian strangeness is happening, and all any of my friends want to talk about is the snow.

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Good to Eat This Week: Potatoes

Categories: Recipes

Potatoes
Jonathan Roberts for the Village Voice
The official collective noun for potatoes is a sack, but really, wouldn't a treasure be closer to the truth? Potatoes, harvested in the fall and content to be stored all winter, are here in our coldest, bleakest weeks, to comfort and warm and cheer.

And the markets are full of them right now — or perhaps it's more that the markets are less crammed with everything else and you can see the potatoes more clearly.

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The Valentine Dilemma and a Recipe for Skirt Steak With Lime Butter

Categories: Recipes

Skirt Steak recipe
Jonathan Roberts for the Village Voice
Every year as Valentine's Day approaches, Jon and I have the same conversation: We agree not to Do Valentine's, right, because commercialism. Also cheesiness, and and and. But then one of us caves and ruins everything.

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