I love a cocktail made with a good orgeat, the classic almond syrup that’s essential to a Mai Tai, the Japanese Cocktail, and a staple of any tiki bar. (Oh, and in case you were wondering, it’s pronounced or-zhat in English. If you want to go full-French, leave off the t sound at the end.) You …
Vegan
We’re in the long slog part of winter. The holiday season is far behind us, and spring in Chicago is still months away. This is, for me, the toughest time of year. I get stir crazy. I long for sunlight that stays past five o’clock and for sidewalks that don’t end in ankle-deep gray slush …
If you’ve made the best pizza dough ever, you might as well top it with the best pizza sauce. Especially when the best pizza sauce is also a 5-minute pizza sauce. I mean, I don’t blame anyone for going with a premade sauce. I’ve done it myself loads of times. But I used to think …
The best pizza dough is a bold claim. I know. And it’s obviously highly subjective. At any given time there is a heated argument on the Internet on the relative merits of New York style pizza versus Chicago style pizza, with some arguing the latter isn’t pizza at all. So, I’m here to say I …
Maraschino cherries, or at least the artificially bright red super sweet cherries that are plunked into Manhattans and nestled atop ice cream sundaes, are polarizing. They’re pretty, but their flavor is, at best, boring. Even as a kid, I tended to leave them uneaten. But it doesn’t have to be that way. Better versions of …
A gin and tonic is a fine drink. It’s tough to beat on a summer day, with its effervescence and its botanical fragrance and its hit of citrus. Its anti-malarial properties from quinine famously protected the British from malaria in India and Africa, a complicated sort of honor in the way that the project of global …