—Photo by Sara Ford
Now that summer is officially upon us, I plan on spending the warm weekend evenings hosting casual cookouts for family and friends. But while most barbecues involve burgers, steaks, and hot dogs, my typical spread looks a little different. My husband and I are gluten-free and many of our friends...
June 25 2016, 8:53 AM
—Photo by Aaron Colussi
When you order the ancho chile banana daiquiri at the Way Back, your summer staycation will immediately be transformed into a beach vacation. This tropical libation is inspired by Polynesian Tiki culture and the Way Back’s bartending pledge to “re-embrace the frozen drink,” says co-owner...
—Illustrations by Peter James Field
Toast 1 cup pecan pieces in the oven at 350° until lightly browned and fragrant.
Meanwhile, combine 1 cup all-purpose gluten-free baking flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, a pinch of salt, and 1 cup gluten-free oats in a mixing bowl. In a second bowl,...
Fill a shaker tin with ice and add 2 ounces 100 percent agave blanco tequila (Osaka Ramen uses Lunazul), 1 ounce fresh-squeezed pink grapefruit juice, and 1 teaspoon chopped Fresno peppers with seeds. Shake.
Pour through a strainer or colander into a chilled...
1. Peel and quarter 2 medium red beets.
Place in a pot with enough water to cover and boil until mushy, about 2 hours.
Remove and shock beets in cold water.
2. In a food processor, purée the beets.
After the purée has...
—Photo by Sarah Boyum
1. Choose three complementary flavors of ice cream. Place three glass nesting bowls in the freezer for at least 10 minutes. Spread a half-inch layer of softened ice cream inside the largest bowl. Nest the medium bowl into the large bowl. Place back in the freezer for about 2 hours.
Dancing Cupacabra —Photo by Sarah Boyum
It has long been rumored that consuming absinthe induces hallucinations (ahem, Vincent van Gogh), but today’s spirit is far tamer than what was served in 19th-century France. Modern-day absinthe doesn’t contain enough wormwood or its active chemical, thujone, to produce visions, according to...
1. Cut 2 pounds of bacon into 1-inch pieces and cook over medium-high heat in a large skillet, stirring occasionally, until bacon is browned, about 20 to 30 minutes. Drain grease, reserving ¼ to ½ cup, and place bacon on paper towels to drain.
2. Return the reserved bacon grease to the pan...