From the medicine cabinet to the bar, bitters have a long history of curing ailments and flavoring drinks. Though they may seem mysterious, at heart, bitters are simply bitter and aromatic herbs and spices infused or tinctured in spirits. Combining the various flavors is where the fun part comes in. Here’s a primer to making your own bitters at home, which you can use in cocktails, sodas, cooking, and even as digestive aids.
These cute little turtle clusters are so much more than meets the eye. It’s hard to resist their addictive combination of buttery pecans and chewy homemade caramel nestled under a creamy milk chocolate shell. So hard to resist, in fact, that I recommend making a double batch if you have any hopes of sharing.
What kitchen gift do you get the couple with impeccable taste? Or the best friend with a serious eye for style? It was tough to pick 10 favorites among all the beautiful, eye-catching pieces you can get for the kitchen and home, but we managed to do it — from structural brass trivets to gorgeous wooden coasters, from the perfect little serving board to an elegant storage container.
4.03 / 5 Stars | 96 Reviews
by Mrs. Mula-Howard
“Mashed sweet potato mixed into a tasty ground turkey meatloaf adds special sweetness to the blend of onion, garlic, honey barbeque sauce, ketchup, and mustard seasonings.”
We bet this lovely eclectic kitchen is just spectacular around the holidays. It already looks so cozy and welcoming!
Q: I am very very new to baking. I have tried to make pizza so many times and failed every single time. The crust is always very flat, crunchy, and hard. It doesn’t form into a bread-like substance. Where I live in India, I don’t get all-purpose flour so I used maida flour. Help!
I have always loved the wines from the Gigondas region in France’s Southern Rhone Valley. They are full-bodied, energetic red wines, packed with vibrant red and black fruit flavors. At a recent dinner in New York City, hosted by the Gigondas Winemakers Union, I was reminded just how well Gigondas wines age, too – ten, twenty, even thirty years. We tasted back as far as 1972 that particular evening. But you don’t have to wait — they’re delicious now as well.
