Crispy, funky, and filled with flavor, this fried chicken recipe is one of our favorites as either a weeknight meal for the family, or a great new way to enjoy this southern staple over the weekend with friends.
Mezcal is steeped in depth of flavor, and I found that a brilliant contrast to that complexity is the ultra fragrant Honeysuckle Bitters from our pals at Pink House Alchemy. There’s much happening in this drink: smoke from the Oaxaca spirit, flowers from the bitters, set against soothing lime and the heat of the jalapeno. Just like our friend, Rafael…this drink has many mysterious, exciting layers that we know you’ll come to love.
Thai Green Curry Shrimp is one of our favorite weeknight recipes, not just because it’s so quick and easy to prepare, but because it smells and tastes like it’s been slowly stewing for hours instead of a matter of minutes. BLUE ELEPHANT Green Curry Sauce is teeming with a myriad ingredients that include kaffir lime leaves, eggplant, and sweet basil leaves that yield a delectable sauce rich, fragrant, and perfect with plump shrimp and just a few other easy ingredients.
Tomahawk steak is one of my favorites; yes, it seems a little salacious due to it’s nearly obscene size, but trust in knowing that I can devise a way to responsibly enjoy this sexy cut of bone in beef. The “tomahawk” is actually a rib eye steak, weighing in somewhere between 30 and 45 ounces, and typically, each cut is nearly 2 inches thick and includes a long bone or handle giving the steak it’s not so woke name. Perhaps it’s greatest virtue is it’s size, which is perfect for feeding 2 to 4 people when hosting a small dinner party at home.
The drink is masculine in nature, but nuanced with gentle, sexy notes of citrus, heady absinthe, and the unmistakable virtues of Peychaud’s bitters, which also give it it’s singular color…a magical hue idling somewhere between brick red and sunset orange.
