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On the pervasiveness of gin as an ingredient in pop-music lyrics.
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The national finals of Speed Rack, a competition for female bartenders, is in its second year.
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Dry, fizzy, savory wine goes beautifully with nutty, salty, peppery chicken, especially if fried in peanut oil.
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Eggplant’s tendency toward bitterness makes it a difficult pairing.
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This combination is about comfort and beauty.
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The combination of olive oil, garlic and clam broth boiled in a rich, briny sauce practically demands a lively white.
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Bartenders at many city bars are also jumping on the raw juice wagon.
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Nostalgia for old-fashioned restaurants does not extend to the wine.
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Hill Country Barbecue Market wooed the makers of Shiner beer in Texas for years.
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Doug Quinn, known as the quintessential bartender when he was at P.J. Clarke’s, will work at Bill’s Bar and Drink.
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