Ranch water, a refreshing blend of tequila, lime, and sparkling water, is believed to have originated in Texas in the 1960s but has only recently gained huge popularity nationwide thanks to consumers' increasing love of tequila (now the top...
Plus Brad Kilgore’s variation of Sole Meunière, kampachi carpaccio and a cocktail fat washed with tallow leftover from pho
Shoestring fries are appearing on more menus because they’re adaptable and provide nostalgia for consumers, who either remember grabbing some thin and crispy fries with a burger as they rose in popularity in the 1950s and ’60s, or more likely pine...
Plus a vegan non-alcoholic eggnog, Asian-influenced paella, and a tropical flambée
Northern Soul Smokehouse is slated to open this summer
Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this...
Plus a home recipe from Chris Cosentino, a spicy Israeli sandwich and a drink named after a Janis Joplin song
