This juice combines the delicate, floral sweetness of Asian pear with sophisticated, complex basil and a generous splash of bright, tart lemon. A little bit of celery brings it all together for a smooth finish. It’s interesting without being too crazy, as evidenced by the fact that my two pre-teen taste testers not only didn’t roll their eyes at it but seemed to genuinely enjoy it.
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carmendrahl writes "Last fall, MIT researchers made news for developing two bioinspired cocktail toppers– a moving cocktail boat and a floral pipette– in collaboration with James Beard Award-winning chef José Andrés. Both the boat and floral pipette operate by taking advantage of surface tension– either to propel the boat forward or to keep small drops of liquid inside the flower’s petals. Some of those early garnishes were nominally edible. But to make them worthy of a restaurant debut requires balancing of flavors, temperature, density, and alcohol content, among other factors. Here’s a look inside Andrés’ company ThinkFoodGroup to see how the project is coming along. The toppers aren’t available to the public just yet."
Read more of this story at Slashdot.
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See how the dessert that Ai Fiori "can’t take off the menu" is made.
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Have you ever performed an innocent Google search, just to find your WHOLE WORLD TURNED UPSIDE DOWN?! Because that’s exactly what happened to us here at Serious Eats a few weeks back, when we simply had to know what qualified as the world’s largest berry. Luckily, we came across this handy poster from our friends over at Pop Chart Lab to help put some order to the madness that is botanical nomenclature. And we’re giving away three copies to you, our even luckier readers.
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Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that’s ripe and juicy with a clean, refreshing heat.
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So much for those New Years diet resolutions, but who could turn this down? When Mei Mei, arguably Boston’s most beloved food truck, decided to expand and open up a restaurant with walls and doors and tables and chairs, they also expanded their menu. Now the roster of offbeat Chinese-ish, farm-to-table-type eats includes Trotters and Waffles.
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Break up the chill of winter with this zesty, herbaceous pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
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I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the best of their culinary traditions. Here’s how this year’s meal came together.
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These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter.
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This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
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Hi, I'm Joe, your typical cyber traveler and world tourist currently based in Thailand. This blog is about:
