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Cheers to… 2/4-2/8

Cheers to… 2/4-2/8

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From David Beckham’s underwear to — well, no that’s about it for us

From Super Bowl commercials to Fashion Week madness, we are toasting to quite a few people this week.

Cheers to… blue, lace, leather, and fur — the surefire trends from New York Fashion Week.

Cheers to… Jesse Heiman, the amazing actor that needed 45 takes to nail his kiss with Bar Refaeli for Go Daddy’s Super Bowl commercial. We’ve got to hand it to him — genius. [Hollywood Reporter]

Cheers to... Beyoncé. For all the obvious reasons — from killing it at the halftime show to practically dismissing Kelly Rowland and Michelle Williams after a minute-long performance to her documentary debut this weekend on HBO. Keep going girl. [HuffPo]

Cheers to... JC Chasez for serenading the ladies of USC’s Tri Delta sorority with the Lumineer’s "Hey Ho" on behalf of the university’s fraternity, Delta Tau Delta. [Yahoo!]

Cheers to... Josh Schwartz, because we're sure it somehow his doing to bring together the two protagonists of his cult-popular shows, Adam Brody of The O.C. and Leighton Meester of Gossip Girl. [Perez Hilton]

Cheers to… Kevin Garnett scoring his 25,000th point in last night’s Celtics’ win. [ESPN]

Cheers to... the Grammy’s for issuing a dress code — wait, no — is that something to cheers to? [Washington Post]

Cheers to… Justin Bieber hosting and performing as the musical guest on this weekend’s Saturday Night Live. Going. To. Be. Amazing. [HuffPo]

Cheers to...David Beckham for running in his undies and getting a wedgie on national television during his H&M commercial. [LA Times]

Cheers to… The Baltimore Ravens — Super Bowl XLVII champs! [ABC News]

Cheers To Mother’s Day – 7 Cocktail Recipes To Help Forget One Mother Of A Year

If ever there was a year to be clinking glasses on Mother’s Day, it’s this weekend. In the last year we’ve pivoted from the office to the home to the kitchen to the backyard to our limits. For those who want to celebrate at home with feet up and a cocktail in hand, here are recipes to sip on while contemplating your next move.

POM Wonderful has just come out with two new antioxidant super teas – Pomegranate Elderberry Boost Tea and Pomegranate Orange White Blossom Tea – and here are two refreshing ideas to make the most of them.

2 mandarins, such as Wonderful Halos

1 oz orange liqueur or Triple Sec

2 oz P∂M Pomegranate Orange Blossom White Tea

  1. Peel the mandarins, discard the rinds, and muddle the segments from one of the mandarins in a cocktail shaker.
  2. Add the orange liqueur or Triple Sec, P∂M Pomegranate Orange Blossom White Tea, and ice to the shaker, shaking for 20 seconds.
  3. Strain into an iced wine glass and top with sparkling wine and club soda. Stir gently.
  4. Garnish with more mandarin segments and the peel twist.

You can quadruple the recipe to make a pitcher.

Pom Tea Sea of Cortez

2 oz P∂M Pomegranate Elderberry Boost Tea

  1. In a cocktail shaker, muddle 5 blackberries.
  2. Add the P∂M Pomegranate Elderberry Boost Tea, blanco tequila, lime juice, agave
    nectar and ice into the shaker, shaking vigorously for 20 seconds.
  3. Double strain into an iced collins glass and top with ginger beer. Stir gently.
  4. Garnish with a blackberry and a sprig of cilantro.

The Laid Back (Courtesy INDOGGO)

If anybody knows how to chill, it’s Snoop Dogg. Here’s a recipe from his INDOGGO gin line:

Garnish: Strawberry/Lime Slices

Add INDOGGO Gin and pineapple juice into glass, filled with ice. Stir, then top with club soda and garnish with strawberry/lime slic e

May is National Strawberry Month, here’s one for vodka lovers:

Strawberry and Lemongrass Fizz

1 ½ oz Grey Goose Essences Strawberry & Lemongrass

Fill a chilled glass with cubed ice and add Grey Goose Essences Strawberry & Lemongrass. Top with soda. Then simply garnish with lemongrass, fresh strawberry and a lemon twist.

Elderflower Highball (Courtesy Dewar’s)

Obsessed with elderflowers? Try it with whisky:

Dewar’s Elderflower Highball

Germain® Elderflower Liqueur

Add all ingredients to chilled glass. Add cubed ice and soda. Stir once and spray lemon oils over the top of the glass. Twist and place it into the drink. Give mint sprig a clap, and place next to lemon twist.

Finally, a toast to the end of the year that changed the earth, artisanal tequila from the highlands of Jalisco, Mijenta has a cure for the blues. Their small batch products are handmade, numbered and made through traditional methods.

The Enchanted Forest (Courtesy Mijenta)

1.5 oz Mijenta Blanco Tequila

Shake and strain into cocktail glass. Garnish with moss, dry ice and micro flowers.

Cool bonus: Tanteo Tequila , the only distillery owned by its cooperative of agave farmers, is collaborating with Tipsy Scoop and Natalie’s Juice to release two new boozy ice cream flavors. Both contain 5% ABV per serving: The Tipsy Squeeze made with vanilla ice cream, Natalie’s orange juice, a swirl of fresh strawberry and infused with Tanteo Blanco Tequila. The Spicy Fiesta sorbet is made with key lime, Natalie’s margarita mix and Tanteo Jalapeno Tequila flavors. Top either flavor with chopped fresh mangoes, pineapple and jicama and sprinkle with Tajin.

Three Cheers for Melissa Clark

Back in March, when everyone was freaking out about having enough flour and beans to last through quarantine, Melissa Clark started writing From the Pantry, a series of articles meant to ease readers of The New York Times through the business of cooking more regularly and more flexibly, using what ingredients they had to hand. She did this every day, for weeks, then regularly thereafter, 60-odd recipes developed on the fly, a brilliant run of creativity.

We’re still caught in the pandemic, of course, but a lot has changed in the last six months. The chain of our food supply has improved, and shopping isn’t as difficult as it once was. Our lives in the kitchen aren’t as fraught. And so just as a Jack White solo rises and rises and rises and then drops back into the groove, Melissa’s stepping back into the band, where she’ll continue reporting and developing recipes as she did in the Before Times.

I’ll say this loudly: Melissa’s a hero, for what she did. And if you want to tell her so yourself, hit me at [email protected], and I’ll pass your words along.

Did she leave us with a final round of pantry recipes? Of course she did. Check out this beautiful corn polenta with baked eggs, chopped greens and blue cheese (above), totally adaptable. Give this colcannon with crispy leeks a try. A one-pan tuna and white bean casserole with a potato-chip topping? Oh, yes. Follow with a one-bowl chocolate mayonnaise cake for dessert. And absolutely this week you should make her simple roast chicken with greens, which yields an amazing stock when you’re done eating.

There are thousands and thousands more recipes like that awaiting you on NYT Cooking. Go browse the site and see what appeals. (You need a subscription to do so, of course. Subscriptions are what allow us to continue this work we so enjoy. If you haven’t already, I hope that you will subscribe today. Thanks.)

And as always, we stand ready to assist if you happen to find yourself in a jam, either with your cooking or our technology. Just write us: [email protected] I promise someone will get back to you.

Now, it’s nothing to do with stockpiled yeast or jars of Mediterranean tuna, but I followed up my run at Tana French’s Dublin Murder Squad novels with her 2018 stand-alone “The Witch Elm,” and if it lacks the dark wit and speedy plotting of the series, it’s still a hell of a page-turner. I can’t wait for “The Searcher,” out next month.

Here’s Roxane Gay on Audre Lorde in The Paris Review. And Michael Schulman with John Cleese in The New Yorker.

Finally, Jon Caramanica turned me on to Tyler Childers, here with “Long Violent History,” and that’s worth listening to a couple of times. I’ll be back on Wednesday.

10 "Quarantinis" to Drink While Social Distancing

We may not be able to head to our favorite bars for a drink these days, but social distancing doesn't mean we have to give up on a top-notch cocktail hour. In the name of making your solo cocktail session special, we've rounded up some of the tastiest (and easiest) "quarantinis" to enjoy while standing at least six feet away from other people.


5 parts Gray Whale Gin
1 part dry vermouth
2 dashes orange bitters


Build all ingredients in a shaker tin with ice and shake. Strain into a coupe and garnish with a lemon twist.


1 oz Perry&rsquos Tot Navy Strength Gin
2 oz Fino Sherry
1 dash celery bitters


Stir ingredients with ice. Strain into a Nick and Nora glass. Garnish with an olive.

By Jim Kearns for Slowly Shirley in New York City


2.5 oz Absolut Elyx vodka
.5 oz simple syrup
.5 oz lime juice
4 basil leaves
1 slice jalapeno


Place all ingredients into a shaker, then shake and strain into a freshly chilled martini glass. Garnish with thin slice of jalapeno.


2 oz Humboldt's Finest
1 oz Green Chartreuse
1 oz dry vermouth


Build all ingredients in a shaker tin with ice and shake. Strain into a coupe. Garnish with a mint sprig.


1.5 oz Farmer&rsquos Organic Gin
1.5 oz fresh grapefruit juice
.25 oz simple syrup
2 rosemary sprigs


Saving 1 sprig of rosemary for garnish, combine all ingredients in a cocktail shaker with ice. Shake until well chilled and double strain into a martini glass. Garnish with a sprig of rosemary.


2.25 oz Plymouth gin
.5 oz Dolin Blanc vermouth
.25 oz maraschino liqueur
2 dashes orange bitters
A dash of absinthe


Stir all ingredients with ice and strain into an absinthe rinsed Nick and Nora glass. Garnish with an orange twist expressed and rolled on skewer with a brandied cherry.

From Flora Bar in New York City


2 parts Hudson NY Corn Whiskey
1 part Lillet Blanc
3 dashes orange bitters


Stir ingredients 50 times with ice to chill and dilute properly. Strain into a chilled cocktail glass. Garnish with a lemon peel.


1.5 oz Grey Goose Vodka
1 oz espresso
.75 oz premium coffee liqueur
1 pinch salt


Add all ingredients together into a shaker and shake vigorously. Strain into a martini glass. Garnish with salted dark chocolate powder.


1.5 oz vodka
1 oz elderflower liqueur
Champagne top
1 pear slice


Combine vodka and elderflower liqueur in a cocktail shaker with ice, shake and strain into a martini glass. Top with champagne and garnish with a pear slice.

By Alon Moskovitch at Mezetto


4 cucumber slices for garnish
1.5 oz Bulldog Gin
1 oz Caravella Limoncello
4 dashes cucumber bitters
.5 oz lemon juice
3 basil leaves


In a mixing glass, muddle the cucumber slices. Add gin, limoncello, cucumber bitters, lemon juice, and basil leaves. Shake and double strain into cocktail coupe.

By Ryan Kelimoff at Mercato della Pescheria at Venetian Las Vegas

Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 8 tablespoons butter, cut into 1/2-inch cubes and frozen
  • 4 tablespoons vegetable shortening, in small pieces, frozen
  • 8 tablespoons very cold cream cheese, in small pieces
  • ⅓ cup ice-cold water
  • 3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice reserved
  • 1 cup sugar
  • ¼ cup potato starch
  • ½ teaspoon almond extract
  • 1 tablespoon butter, in small pieces
  • 1 egg white, lightly beaten
  • 1 ½ tablespoons sugar

Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.

Dump mixture into a medium bowl rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.

Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees.

In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract stir to combine.

Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate.

Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips flute.

Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.

Wake Up to Holiday Cheer: The 6 Best Christmas Breakfast and Brunch Recipes

Photo by: Marshall Troy Photography ©Food Network : 2012, Television Food Network, G.P.

Marshall Troy Photography, Food Network : 2012, Television Food Network, G.P.

If the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you're in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.

A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it's full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.

CBD Moscow Mule

Are you CBD-curious? Making your own CBD cocktails is a fun, relatively easy way to experiment with cannabis’ most famous nonintoxicating compound. In recent years bartenders have explored using cannabidiol (CBD) to enhance their creations, whether that’s by using infused oil floats on drinks like the Dirty Martini, or using a premade CBD soda and adding gin and lime juice. And while there is no concrete scientific evidence that CBD has strong health benefits, there have been studies suggesting it has anti-inflammatory properties, and both research and anecdotal evidence has shown it can help reduce pain and anxiety.

CBD oils can be very earthy, which can make it tricky to pair with other ingredients. Luckily, there’s an answer for that in the iconic Moscow Mule. In this recipe created by Janelle Lassalle—an artist and recipe developer specializing in cannabis products—the freshness and gentle spice of ginger beer and ginger syrup complements the earthy CBD oil. Throwing some citrus into the mix evens out the ensemble, with the end result a cocktail that’s refreshing, mellow and easy on the stomach.

While the Moscow Mule is recognizable by its signature copper mug, don’t feel obligated to use one. If you have one on hand, great if not, feel free to use a highball glass or double rocks glass. Similarly, ginger ale can be used in a pinch if ginger beer isn’t available.

Once you’ve made the CBD-ginger syrup it can also be used in other drinks. Why not try it in a Dark ‘n Stormy to enhance the ginger flavor, or substitute the simple syrup in an Old Fashioned or a Daiquiri to add some earthy, gingery kick to them? It’s also nice when mixed with club soda as a non-alcoholic drink with gentle soothing aspects.


Chances are high you encountered Brazil’s national drink, the Caipirinha, if you’ve traveled to the South American country. Refreshing and easy to make, the cocktail contains fresh lime juice, sugar and cachaça—a spirit as central to Brazilian identity as samba, soccer and carnival. Cachaça is also the country’s national spirit, inextricably tying this drink to its home.

First made in the 1500s, cachaça is similar to rum, but it has a flavor all its own. Most rums are distilled from molasses, a byproduct of sugarcane processing, while cachaça is distilled from the fermented juice of sugar cane. This important difference yields a distinct spirit that is characterized by its funky, grassy flavors, which set the Caipirinha apart from other sweet-and-sour cocktails like the Daiquiri.

It’s unclear exactly when the Caipirinha first appeared, but many historians believe it was served in the early 20th century as a remedy for illness. Others say it was invented in the 19th century by Brazilian farmers as a way to showcase local sugarcane. Regardless of how or when it was born, drinkers have gravitated toward its pleasing flavors and heady effects ever since.

The Caipirinha is easy to make and can be constructed right in the glass, but its build instructions are exacting. Lime juice and simple syrup won’t get the job done: The drink specifically calls for lime wedges and finely granulated sugar. Muddling the limes with abrasive sugar helps to release not only the fruit’s juice, but also the rich, aromatic oils from the peel.

The classic Caipirinha is not a cocktail that requires improvement—it’s delicious as is. But that’s never kept bartenders from experimenting and tweaking the original recipe. The most common variation is the Caipiroska, which is simply made with vodka in place of cachaça. Other variations call for muddling fruits like raspberry or pineapple with the lime. Whichever route you go, the Caipirinha is refreshing and flavorful, with a unique ability to bring you straight to the tropics, no matter where you’re drinking.


  • 1 (15 1/4-oz.) pkg. white cake mix
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon cherry-flavored gelatin (from 1 [3-oz.] envelope)
  • 4 large eggs
  • 3/4 cup liquid coconut oil (such as LouAna)
  • 1/2 cup cherry soft drink (such as Cheerwine)
  • 1/2 cup finely chopped stemmed maraschino cherries, patted dry
  • Cherry-Swirl Frosting
  • Pink food coloring gel
  • Maraschino cherries, stems removed

Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups coat with cooking spray. Whisk together cake mix, flour, sugar, and gelatin in a bowl transfer mixture to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Add eggs, coconut oil, and soft drink beat on low speed for 1 minute. Stop to scrape down sides. Beat on medium speed an additional 2 minutes, stopping to scrape down sides as needed. Stir in chopped maraschino cherries by hand until fully incorporated. Spoon batter evenly into prepared baking cups, filling each cup about two-thirds full.

Bake in preheated oven until a wooden pick inserted in center of cupcakes comes out clean, 22 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cupcakes from pans. Transfer to wire racks, and cool completely, about 1 hour.

Divide Cherry-Swirl Frosting evenly between 2 bowls. Stir 1 to 2 drops food coloring gel into 1 frosting bowl until incorporated. Fit a large pastry bag with a large star tip (Wilton #2110). Spoon pink-tinted frosting into half of bag spoon untinted frosting into remaining half of bag. Pipe frosting onto cupcakes, and top each with 1 maraschino cherry.

This No-Bake Baileys Irish Cream-Infused Puppy Chow Is Perfect For St. Patrick's Day

Puppy chow tends to be overlooked as an adult dessert, but it really is one of the best, most delicious, versatile, and nostalgic snacks to enjoy. It's crunchy, sweet, and slightly salty. And, thanks to this recipe, it can have some booze, too! While puppy chow might not be the first thing that comes to mind when you think of St. Patrick's Day, this recipe puts a festive twist on the simple treat, and we guarantee you'll want to eat the entire batch.

With just a few ingredients, you can whip up this no-bake St. Patrick's Day puppy chow in no time. By incorporating Rice Chex cereal, green-colored candy melts, powdered sugar, chocolate chips, and Baileys Irish Cream, you've got a slightly more elevated (and, in my opinion, tastier) version of puppy chow. Of course, if you don't want to add any alcohol to the mix, you can simply nix the Baileys, but it definitely gives it a nice little kick. This recipe makes a pretty big batch, but don't be too surprised when this puppy chow is gone within days!

Watch the video: Rhythm Practice in Simple Meter 24, 34 and 44 (May 2022).