We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.
There is not a woman of any age whose heart will not beat a little more quickly when this gorgeous sweet is placed on the table.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
A quick toss of fresh fruit with flavor-enhancing salt and olive oil, some strategic (or rather, mindless) unwrapping of cheese and crackers, and you’re pretty much there, appetizer-wise.
Genever and rosemary lemonade in one cocktail.
This liqueur is single-minded: It thinks of nothing but ripe strawberries, and in its simplistic innocence it sings sweetly.
Sonker has spent too much time in the shadows. We wanted to give this Appalachian original its due.
The herbaceousness of butter lettuce lends itself perfectly to panna cotta. There is a gentle bitterness that cottons to the fat in the cream here. Then come the strawberries and their bright sweetness. A finish of olive oil, and this truly wows.