Outtakes From Issue #4: Basil Peach Fuzz Punch
This drink recipe didn’t fit into our picnic section but we love it and want you to have it. It has a definite Summer feeling so if you are from a chilly place, take it with you on your tropical...
View ArticleOuttake From Issue #3: Warm Feta Salad
Michael Psilakis, chef and owner of New York restaurants FishTag and Kefi, shared a few things with us in PAEOI #3 including a recipe for a salad he likes to make for himself when he gets home from a...
View ArticleAs Yet Untitled Eggplant
(I’d like to introduce a new regular series of posts written by PAEOI’s associate editor Megan Keough. Please excuse the lack of photos in this inaugural post. We’ve sent her out to get a camera for...
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Dashi!
Blustery storms and cool fall evenings always make me want soup for dinner. When I was a kid I warmed myself over a bowl of tomato soup and a grilled cheese sandwich. Now, if I have the time, I’ll...
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Slow Cooker Experiments
I’d like to take this opportunity correct the common and outrageous misconception that slow cookers are meant to save time. If you’re busy and need to make dinner fast you can always dump some junk...
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Special Surprise Cake
The hubs turned 40 the other day. He is a guy who hates a big party so he just picked a few people to join us for dinner. The problem with not liking big celebrations though, is that you don’t get...
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Gumbo!
It’s wintertime in New Orleans. It’s a shorter season here than in New York and the average temperature is certainly warmer but when it gets cold here it is COLD. The uninsulated houses are basically...
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Kitchen Visit: GAYLETTER’s 420 Dessert Party
The handsome gentlemen of GAYLETTER invited us over for dessert this past Easter Sunday. Tom Jackson and Abi Benitez hosted myself, Raymundo Barba, Beatrice Gomberg, Brian Kenny, Matt Lambert, Slava...
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International PICNIC DAY!
In celebration of International Picnic Day, we bring you two recipes from PAEOI #4 – the picnic issue. It is one of my favorite collections of recipes in PAEOI history. Please enjoy a Tijuana Ceviche...
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Cocktail Recipe: “The Fitz”
This floral and citrusy cocktail is a riff on the French ’75, a simple-but-dangerous flute of gin and Champagne. It’s titled for a friend of mine, unofficially nicknamed “Fitzgerald.” (She actually...
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Cocktail Recipe: Hola, Toronja!
Spritzes, with their bubbles and fruity flavors, are bright-tasting and easy-going. Fresh fennel gives this gin-based grapefruit spritzer a little more flavor complexity and a really cool color...
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Cocktail Recipe: “Zapata’s Grove”
Previously, we promised an experiment with the Polyscience smoking gun, so without further ado, here’s an cocktail we made using the device, which is every bit as fun as it sounds. Yes, it is...
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Recipe: Turnt-Ups
Turn down for what? Not for these braised turnips. I’ve been a little exhausted with mushy vegetables, shriveled reminders of limpid freezer fries and wanted to make some vegetables with attitude,...
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Recipe: “Stray Dog”
Still taken from Akira Kurosawa’s Drunken Angel Sake’s not something I’m used to having a lot of, so in this gin-based cocktail, it’s being used like you’d use dry vermouth, a milding agent that...
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Walk-Ins Welcome
Moving out ranks right along with laundromats and Dum Dum lollipops as my most loathed things. It does have its perks though. I always remember the food from moving out. When I left Charleston a year...
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The Cake Project – New Orleans
We had an amazing trip to New Orleans for our ongoing tour project, If I Knew You Were Coming, I’d Have Baked a Cake. For a week, we spent the days interviewing local chefs, elementary school kids,...
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If It Weren’t For Those Muddling Kids
Muddling: your trick to bringing out essential flavors in fruit and herbs. It’s also an essential part of any cocktail that incorporates fresh produce. Smashing berries into a juicy mash, releasing...
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