Tastefully Overcaramelized |
Abe says
It’s spring, hooray! Here’s a super simple do-ahead dessert I think you should try. It is suitable for al fresco dining when your city decides to act springlike.
Two considerations:
First, after making supremes you should squeeze the citrus carcasses and reserve the juice for another use, such as drinking it. It probably won’t be much, [...]
Abe says
We’re apparently fortunate enough to drink a lot of good cocktails, most of them at Licorous, Lark’s little sister and our favorite mixological destination (Ann says “bar”). The expertly balanced flavors, house-infused liquors, and knowledgeable bartenders have raised the bar (ahem) for what I consider a good drink, and given me something to aspire [...]
Abe says
Beyond the necessities in my kitchen I try to keep a few things on hand that make certain (sometimes occasional) food production immensely easier and more satisfying. It’s the gratification of having prepared far in advance, a vague approximation of a sous chef, or better, my superpower of choice. For heroic men and women [...]