Once the mercury starts rising, it’s officially time to wheel out the lemonade. Since summer cocktails should be simple to stir together in the heat of the moment, there’s no better duo than Bulldog Gin and tart lemonade over ice. This simple tipple is a must when the temperature starts to rise.2 ounces Bulldog gin4 ounces fresh lemonadeGarnish: lemon wheelAdd the gin and lemonade to a double Old Fashioned glass filled with ice.
The pasta is boiled in boiling salted water; Drain. Lightly fry the onion in oil, then add the chopped mushrooms, not too small. Cover the pan with a lid and leave on the fire for a few minutes, stirring occasionally. Add salt and pepper to taste, then chopped dill. Put in a blender, parsley, garlic, lemon juice, oil, basil and blend until a fine composition is obtained.
Find out more on this coveted farmers market pickistockphoto.comThe appearance of ramps at your local farmers market can only mean one thing: Spring is finally here! As we move into early April, the dull and muddy landscape around us starts to transform into a vibrant and lush garden. This new season brings a certain freshness that we start to crave after a long winter filled with root vegetables and roasted squash.
From the newly minted cook to the veteran chef, from the Nerdwesterners to the Northwasted, we’ve got a gift for everyone this holiday season.By Kendra ValkemaBookwormJerusalem: A CookbookThis award-winning cookbook pairs stunning photos and inventive, inviting dishes. The collection of 120 recipes is a visual tour of the diverse city of Jerusalem, and it’s sure to become a top-of-the-stack staple for any culture-hungry chef.
One of my favorite summer salads, especially when fresh tomatoes are overflowing our farmer’s markets, is Panzanella. Panzanella hails from central Italy, Lazio, Umbria, but most commonly Tuscany. It is a poor man’s lunch, a salad that starts with a slice of stale bread, moistened with either water or salad dressing until soggy, resulting in it’s name Panzanella, or “little swamp”.
Try this Kentucky take on the Cuban classic.Sugar1 oz Simple syrup1 sprig Fresh mint2 Lime wedges1 1/2 oz Maker& 39;s Mark Bourbon1 splash Triple sec1 splash Club sodaGarnish: Lime wedgeCoat the rim of a tall glass with sugar and set aside.In a mixing glass, muddle the simple syrup and mint.Squeeze in the juice from the lime wedges and add the bourbon and triple sec.