by Jessica Merchant in Drinks, Holidays, December 9th, 2016
by Amy Reiter in Drinks, News, December 8th, 2016
Peppermint-white chocolate mochas ruined my life. But in the best way possible!
See, I never used to like coffee. I didn’t have any desire to try to drink it as a kid or through high school. When I went to college, I once got some sort of a sugary mocha frozen drink, which made me break into a cold caffeine sweat in the middle of class. I decided to never drink it again. The problem was, as I got older, I wanted to like coffee. I wanted to be the cool kid who could meet friends at coffee shops and actually, well, drink coffee — not get hot chocolate.
So, one holiday season, I started getting a small peppermint-white chocolate mocha, and I actually enjoyed it. It became my gateway to what could now be considered a caffeine addiction. But, of course, it’s a good addiction. Right?
Back in the day, I wanted my coffee — especially iced coffee — to taste like ice cream. The thing is, I lean way more toward iced coffee than toward a hot cup. I don’t like my hot coffee sweet, but I do love my iced coffee sweet.
And this mocha that I made for you today — not only is it sweet, but it’s boozy, too! Win, win. This would be such a fun afternoon holiday treat while you finish trimming the tree. It would even be a delicious dessert if you use decaf espresso. And since it is the holiday season, it may even make a lovely Christmas morning treat. Just sayin’.
by Jessica Merchant in Drinks, November 11th, 2016
There’s nothing like sipping a glass of red wine at a gathering of friends on a winter night. It’s truly a lovely feeling. But that headache you get afterward? Not lovely at all.
Why do you always seem to get a red wine headache, especially when the person next to you has no issue at all? And what can you do to keep those headaches at bay?
by Maria Russo in Drinks, Food Network Chef, Holidays, November 7th, 2016
I like to tell everyone that I was completely deprived because I never even tried ginger beer until I was at least 28 years old. It happened to be in my very first Moscow mule, which I completely adored, but I was all over the ginger beer itself before anything else.
While I was lucky enough to grow up in a home where my mom cooked every night, we had a lot of the same (delicious!) staples, and her cooking focused more on comfort than it did on adventure. I’m sure that also had to do with feeding four mouths other than her own, and the last thing she wanted to do was cook a new, exciting meal for us to turn our noses up at it.
So it’s safe to say that I don’t think she ever even purchased ginger root. She would cook with ground ginger, but the fresh stuff never graced our home, and it wasn’t until I started cooking myself that I fell in love with it. The hint of spice that comes with fresh ginger is so refreshing and lovely.
by Amy Reiter in Drinks, News, October 20th, 2016
With so much focus on executing the all-important turkey, mashed potatoes and casseroles, it’s often easy to overlook what comes next on Thanksgiving, after the prep work is done: the actual eating of the turkey, potatoes and casseroles, of course. With eating comes drinking, especially around the holidays, and just as you invested time in planning an epic feast, so too can you find an extra-special wine to round out the meal. Recently we caught up with Alex Guarnaschelli at an event in New York City in which she partnered with Woodbridge by Robert Mondavi wines to showcase her secrets for transforming turkey-day leftovers with Woodbridge wines. The Iron Chef and Chopped judge was quick to point out that there are no hard-and-fast rules for both drinking and cooking with wine.
“You write a rule book and then we just break it,” she said of pairing wine with Thanksgiving dinner. “Turkey’s one of those things. In a way, I would almost say you could do a platter of the white meat and a little bit of stuffing and some green bean casserole, and have a nice, crisp Chardonnay. Then you could go in the other direction: Take some of the dark meat, some cranberry sauce, some stuffing and have a glass of Cabernet Sauvignon,” she explained, adding that there are possibilities for personal preference. “Depending on how you lay out your plate, you could really drink either.”
by Allison Milam in Drinks, Holidays, October 14th, 2016
You’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?
It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things:
by Jessica Merchant in Drinks, October 12th, 2016
Double, double toil and trouble — these are the drinks that make our cauldrons bubble. Some are boozy (and some are fit for little ghouls and boys), but all of these after-dark Halloween punch picks will ensure your party is a hauntingly good time.
If the idea of this Bloody Punch featured in Food Network Magazine has you feeling all faint, rest assured that The Pioneer Woman concocted this vibrant red hue with red fruit punch, strawberry daiquiri mix, grape-raspberry juice and soda.
by Amy Reiter in Drinks, News, October 11th, 2016
If loving pumpkin spice is wrong, I don’t want to be right!
Like most people, I’ve loved pumpkin spice for ages. For. Ever. Long before I ever tasted pumpkin spice coffee, I wanted all the pumpkin cookies and pumpkin bread I could get my hands on.
Then, a few years ago, when I was pregnant with my son, I was totally NOT into pumpkin. It didn’t make me sick, per se, but I had no desire to consume it and basically went well over a year without having a drop of pumpkin touch my lips. Late last year, I decided that I was into it again. And this year? Well, let’s just say that I was the person at the coffee shop drive-thru on Aug. 20 asking if they had pumpkin syrup yet. So embarrassing.
Ever since that humiliating late-August day, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte so I can spend more money on shoes. You get it, right?
Some evenings, or even … maybe … on a (late?) Saturday afternoon, I’ve poured a teeny bit of coffee liqueur into my PSL to make it more grown-up and kick back a bit. For me, this version is usually made with decaf coffee, but feel free to use an amped-up caffeinated coffee and maybe even add an extra shot of espresso in there.
by Elizabeth Brownfield in Drinks, September 30th, 2016
Most of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.
But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”
by Allison Milam in Drinks, August 25th, 2016
We understand that the transition from endlessly sunny summer days to cooler fall temps can be rough. Fortunately, we’ve also got the cure for summer nostalgia: crisp air, a cozy sweater, a roaring fire and one of these luxe warming cocktails.
If you ask us, the fresh lemon, orange and OJ in Bobby Flay’s Mulled Red Wine Sangria (pictured above) totally counts towards your daily recommended servings of fruit.
Summer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.
Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.