Muddling fruit is one of the most fundamental cocktail techniques, and getting it right is important for a well-crafted drink. Take your cues from Del Posto’s Estelle Bossy–don’t mash the fruit to pieces, use a thick-bottomed glass and add some coarse sugar as an abrasive to help extract the most flavor. Watch Estelle demonstrate the…
“When I was growing up, Christmas Eve meant three things: family, presents, and Gram’s lasagne! Holidays were all about spending time as a family and enjoying a great meal around the table. Christmas Eve was no exception. I would go so far as to say that holiday meals played a big role in my decision to become a chef. The best memories of my childhood are from spending Christmas Eve with close family, enjoying each other’s company and a great meal prepared by my Grandmother.”
– Chef Patrick, Tarry Market
Cut Stone Fruit
Stone fruits (like apricots, peaches, plums and nectarines) are wonderfully sweet and juicy, but they can be tricky to cut up without damaging the delicate flesh. In this video, Meredith Kurtzman, Pastry Chef extraordinaire at Otto, demonstrates how to cut open and de-pit these guys and still keep them intact, whether they’re hard, soft, or…
Made of only three simple ingredients–espresso, sugar and ice–the shakerato is the perfect coffee drink for a sweltering summer afternoon. With a quick shake, the coffee gets foamy and sweet…and, of course, ice cold. The measurements here are starting points. Adjust the sugar-espresso ratio to your liking.
THE 10 MOST IMPORTANT PASTA COOKING TIPS
Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!! 10. For each pound of pasta, use 6 quarts water and 3 tablespoons kosher salt. Don’t salt the water before it has come to a boil, or it…