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Cocktail Party
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07/11/2011
Chairman's Refresher
This cocktail, from Jim Meehan of PDT bar in New York City, uses Frangelico to accentuate the nuttiness of fresh coconut water.
Issue #140
07/11/2011
Eureka Punch
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
Issue #140
07/11/2011
Flamingo
Meehan created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through.
Issue #140
07/11/2011
Mai Tai
"Trader Vic" Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink's complex flavor by layering two very different rums in the same drink.
Issue #140
07/11/2011
The Naked Ape
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
Issue #140
04/12/2011
Egg And Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Issue #137
12/28/2012
Pão de Queijo
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Issue #136
03/16/2011
Vintner's Fizz
Vintner's Vodka and St. Germain combine with creamy egg white and tart lemon juice for this sweet and fizzy drink.
Issue #136
03/16/2011
Celery Cider
When paired with Organic Nation vodka, celery bitters, apple cider, and lime create a light and smooth cocktail.
Issue #136
03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
01/23/2011
Hibiscus Rose Vesper
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
08/30/2012
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/21/2010
Ovaltine Pudding with Honeyed Rice Krispies
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
Issue #135
12/21/2010
Salted Caramels
Michael Laiskonis, executive pastry chef at New York City's Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them.
Issue #135
12/21/2010
Canale Torino
This refreshing aperitif comes from chef Jimmy Bradley, who serves it at his New York City restaurant, The Harrison.
Issue #135
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/17/2010
Deviled Eggs with Pickled Jalapeños
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
12/17/2010
Fried Oysters with Spicy Rémoulade
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Highlands Oyster Mignonette
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Issue #135
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
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