These little cookies by pastry chef Noel Singh taste like apple pies but require less time, which mean you get to eat them quicker!
The long-term effects of the COVID-19 pandemic on the wine we drink are yet to unfold, as are its effects on the economy and on everyday life.
Pasta-making is a fine culinary art that requires patience and dedication. And since we’re all spending an unprecedented amount of time at home anyways, now is as good a time as ever to give it a try.
Here are recipes for plant-based Bahn Mi, Herbed Cheeze Wonton Ravioli, and Apricot Delight Scones.
The distinction between the weekend and weekdays may be inconsequential while in quarantine, but the little things that make us happy—like weekend drinks—are small mementos of normalcy.
If you’re searching for a meaningful way to fill your sudden excess of time (as well as your pantry), consider experimenting with fermentation, an age-old food preservation technique that supports gut health and boosts immune function.
“It’s kind of like a Bloody Mary—but better,” is the way Canadians typically describe our confounding signature cocktail.
This simple spring-inspired cocktail is from the entirely gin-centric cocktail book Sip by small-batch distiller Sipsmith.
As any scotch connoisseur will tell you, there is a science to the perfect sip.