Over 25 Pairings for Sparkling Wine provides plenty of food and wine pairing ideas for New Year's or any other occasion when you will be popping a cork!
[js] With all the wintry weather for the past two months, unusual for Vancouver -- a "hint" of snow witnessed just this morning! -- we th...
This reimagined cocktail sauce gets a double dose of heat from horseradish and green hot sauce. Get the recipe at Food & Wine.
Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom of the bottle from the continued fermentation.
Fragrant, feminine and full of bubbles, this could be the prettiest cocktail we've ever created. Serves 1
Had it not been for his May Day party with a giant Maypole, Thomas Morton might have established a New England colony more tolerant, easygoing and fun than the one…
Baked Brie with Rosemary, Honey, & Candied Walnuts | Me, this brie, and a bottle of wine. That's how I rang in the new year, and I can't think of a better way to celebrate.
Here, Gloria Tai, our manager of food development at Williams Sonoma, shares one of her favorite foods to serve at a Lunar New Year feast. “There’s a multitude of meanings and symbols” in the foods that are served on this holiday, she explains, and serving a whole bird or fish represents the wholeness of the family as they join together. Don’t forget to plan in advance when making this dish—the chicken needs to marinate overnight and then spend several hours in the refrigerator drying out to ensure the skin turns out as crispy as possible—but the amount of hands-on time is minimal.
The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews. We made crepes New Years Eve, and celebrated fresh starts, optimism, and our hopes for the coming months - a simple night of sparkling wine, crepes, and a far-away view of the downtown fireworks.
A Big “Fat” Chinese New Year - A menu for every skill level
It is traditional to eat particular foods over the Chinese New Year festival. Make these juicy and flavoursome dumplings a part of your celebration banquet.
This quick-to-assemble flatbread is wonderfully crisp and chewy, with terrific flavor from nutty nigella and sesame seeds.
Soup Joumou is a Haitian pumpkin soup containing 11 different veggies! Also featuring beef and pasta, it's comforting, filling, and super delicious!
With a hint of Grand Marnier, the Grand Mimosa is a twist on the classic brunch cocktail.
Want to learn about cheese options in Portugal? Check out this guide to the twelve best Portuguese cheeses.
Celebrate Chinese New Year with these moreish pork and prawn dumplings!
Because why not have some bubbly in your dinner on NYE too, instead of just in the flute? This super-creamy risotto is the perfect dinner for 2 to ring in the new year with!
This Chinese rice cake stir-fry is the best. The delightful glutinous Nian Gao heaven that is the rice cakes, tender slices of steak, the savory seared scallion and ginger, and the rich umami flavor of the soy and shaoxing wine makes this steak and scallion rice cake stir-fry the best!
It’s been a little over three months since I last posted and it’s hard to wrap my mind around how quickly the world has changed. On New Year’s Eve, I posted a delicious crème brûlée recipe , meant to be shared with family and friends during the holidays. Fast forward to April and, we’re socially d
Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that...
Fresh clementines and orange liqueur are an easy way to give sparkling fizz a festive flourish
If you like sangria, this citrus sangria is a must-make! It’s SUPER easy and SO good! All you need is a bottle of cheap red wine, a bottle of lemonade, and some sliced citrus! You can use whatever percentage of each that you like. But, I usually end up with a 60-70% lemonade/30-40% wine mix. Simply pour the […]
A minty fresh mojito no longer seems appropriate at this time of year and yet glass after glass of mulled wine can be a bit much. This winter-spiced pear cocktail bridges that gap perfectly, it’s light but the warming spices of star anise and cinnamon and the silky texture you get from the egg white make it a great seasonal alternative
Yakitori is a popular Japanese dish dating back over 400 years — 'Yaki' means grilled and 'tori' is chicken. A traditional Ja...
Learn how to make this classic moules frites recipe: (steamed mussels with fries) with aioli.
I have always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main c…
It’s that time of year again. Hard to believe right? Is it just me or has this year flown by faster than ever?! But Christmas is just around the corner and I’m really looking forward to it, for a change. I’ll be over in Perth with the boy’s family for the first time, hopefully enjoying a proper hot Aussie Christmas! ... Read More
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
Vanilla-Sparkling Wine Pound Cake
Pizza Hut is a venue at Troy, NY
These crescent-shaped pastries are the perfect sweet bites to serve at your next weekend brunch get-together or with your afternoon cup of coffee or tea.
Bring in the new year with a crisp and bubbly Apricot Brandy Sparkler! A refreshing way to raise your glass to a wonderful year ahead.
Our Jacques Pépin recipes will teach you everything you need to know to make the perfect soufflé, but also how to make a stunning duck a l'orange, crêpes, omelets, gnocchi Parisienne, and other French classics. Here are some of Jacques Pépin's essential recipes.
I made a to-do list at the beginning of the year that included 31 projects to complete by the end of January. They were simple tasks; I wasn’t trying to redo the kitchen or even paint a room. The so-called “projects” involved hanging up one picture or cleaning out one drawer. That was it. Many tasks
Tiropitakia Kourou are Greek shortbread cheese pies hailing from Greece’s northern region of Macedonia. The pastry is enhanced with yoghurt - giving it a slight tart or tangy flavour.
The German Holiday Kinder punch is for the kids when the adult drink Gluehwein (mulled hot red wine). Easy to make and children will love it.
Yusheng is a traditional raw fish salad served in Malaysia and Singapore. Get the recipe at foodandwine.com.
Shortly after I posted about fläderblomssaft (elderflower cordial) last June, I learned that you can also make a drink out of lilacs, but it was too late. The lilacs were gone. So I have been waiti…
Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most cheesecakes are too heavy and sweet. He...
Dust chips with za’atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.
Mid-Autumn Festival fell on 12th Sept this year, sadly it's Monday. So we had a pre-celebration on the day before. I attempted to make mooncakes last year but it wasn't very successful, so I didn't think of taking that challenge. Instead I decided to make a mousse cake with lychee & white wine. I love lychee so when I came across the idea of using lychee & white wine, I was thrilled not the try it. Even though I like to use wines & spirits in baking, I don't like the bitterness of alcohols. So I decided to create my own recipe. I would say lychee & white wine are a perfect couple after I tried mixing white wine & lychee syrup. With osmanthus, they are a striking trio. Recipe (6" square): Cake base 1 egg, separated 18 g sugar 20 g plain flour 7 g vegetable oil 9 g milk Line a 8" square baking pan with a parchment paper. In a mixing bowl, beat the egg yolk with 5 g of sugar until thick & pale, then fold in the oil. Sieve in the flour & mix until smooth. In another mixing bowl, whisk up the egg white & fold gently with the batter until smooth. Pour into the prepared pan & bake in a preheated oven at 180C for 10-15 min. Remove from the oven & cool on rack. Osmanthus, Lychee & White Wine Jelly 90 g white wine 30 g boiling water 6 g sheet gelatine 1 tbsp dried sweet osmanthus 80 g canned lychees, drained & chopped 30 g sugar Soak sheet gelatine in cold water. In a small glass, combine dried osmanthus, sugar & boiling water, leave it brewing for 5 min. Squeeze out excess water of bloomed gelatine & add to the tea, stir to dissolve. Add chopped lychees & white wine into the tea. Pour into a 5" square mould & refrigerate to set. Lychee Mousse 150 g canned lychee, drained & blended into puree 180 g whipping cream 6 g sheet gelatine Bloom sheet gelatine in cold water, squeeze excess water & add to lychee puree. Heat the lychee puree & stir to dissolve the gelatine. Whisk the whipping cream to soft peaks. Blend in the lychee puree. Yogurt Mousse 120 g plain natural yogurt 190 g whipping cream 35 g sugar 6 g gelatine leaves Soften the gelatine in cold water for a few minutes, then squeeze out the excess water. Whisk the whipping cream with sugar to soft peaks, fold in the yogurt. Mix 2 tbsp of whipped cream with the soften gelatine & melt it using the microwave (20－30 sec). Combine with remaining mousse & fold until smooth. Topping Jelly 50 g white wine 100 g lychee syrup 4 g sheet gelatine 1 tsp dried sweet osmanthus Soak sheet gelatine in cold water, squeeze out excess water. Combine all ingredients & heat to dissolve the gelatine. Assembling Cut the cake into 6" square then put it into a 6" square loose base cake pan. Spread the lychee mousse on top, refrigerate to set. Top with the osmanthus, lychee & white wine jelly. Spread the yogurt mousse & refrigerate to set. Pour in the topping jelly & refrigerate to set.
Learn how to make elderflower "champagne," a naturally fermented sparkling beverage made from elderflower clusters.
Nothing says summer more than a pretty jug of Pimms, clinking with ice, packed with fresh fruit and sprigged with mint. So whether you’re having a BBQ, heading out for a picnic, or simply enjoying a sunny Saturday, there are plenty of Pimm’s recipes to suit every palette. From fruit cocktail jellies to Pimm’s iced tea and iced lollies, here are the refreshing recipes to try this summer.
How to turn freshly harvested fiddleheads into a magnificent foraged salad.
