Keeping you up to date in the world of great food and folkIf you’re not familiar with The Daily Meal’s Culinary Content Network, you should be. With everything from recipes and food-while-traveling tips to hosting ideas, guidelines for what and what not to drink, and restaurant reviews and recommendations, the Culinary Content Network has it all.
Loosely translated, a boulevardier is a man-about-town. The cocktail by the same name was created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris in the 1920s. It’s a tidy story, just like the drink it inspired. Equal parts whiskey, vermouth and Campari, the Boulevardier is both adaptable and adored for its balance of bitter, boozy and sweet.
Billy Grise, the food and beverage director at Coppin’s Restaurant & Bar in Covington, Ky., is a big fan of author John Irving, who penned the cocktail’s namesake novel, a coming-of-age story of an orphan who leaves his home to explore the world. “My inspiration for the cocktail was to create something that kept the essence of the end of summer while equally welcoming the fall.
Despite his young age of 36, Grant Achatz has been continually noted for his contributions to the evolving culinary style of molecular gastronomy and become one of the most recognized faces in new American cuisine.Grant Achatz was born and raised in a small town in Michigan. His first experiences with food include short-order cooking in the kitchen of his parents& 39; diner as a child.
Blood Orange Roast Pork Loin Recipe Ingredients1 3-pound boneless pork loin, rolled and tied3 tablespoons extra-virgin olive oil, divided1 large onion, cut into 8 wedges2 fresh rosemary sprigs, leaves stripped from stems, plus additional sprigs for garnish1/2 cup low-salt chicken broth1 large garlic clove, pressedRecipe PreparationPosition rack in center of oven; preheat to 450°F.
A celebration of ladies who do exactly what they want, exactly when they want toTraci Des Jardins, Sue Zemanick, Cat Cora, Susan Feniger, and Michelle BernsteinThe ever-evolving world of culinary professionals in this country is not unlike the cut-throat industries of politics and finance. The rate at which women are becoming professional chefs is continuing to increase, but the superstar names in the field still tend to be overwhelmingly male.
