by whitney | Jan 22, 2019 | featured, food-and-beverage, recipes, recipes-featured
Food & Beverage Photo by Eva Kolenko Gepetto 1½ ounces Bulleit rye ½ ounce fresh lime juice ¾ ounce genepy ¼ ounce agave nectar 1 ounce pineapple juice 1 drop pinene terpene 1 basil sprig Shake liquids with ice in a shaker. Strain over a glass or a large ice cube in a...
by whitney | Jan 21, 2019 | food-and-beverage
Food & Beverage Ham It Up How to extend an iconic favorite over the holidays Cooking for two or even a handful of people is tough during the holidays. There are no such things as a dwarf goose or a mini rib roast. But there’s ham, available in small sizes with the...
by whitney | Jan 21, 2019 | food-and-beverage
Food & Beverage Winter’s Ease The magic behind a chai-spiced CBD hot toddy When winter settles in like a stubborn, throbbing head cold, Rory Toolan has an antidote. Last season, every time Toolan featured a menu of all warm cocktails at Chicago’s caposhi fern bar the...
by admin | Sep 23, 2018 | food-and-beverage
Features Coconut Milk By Laura Yee Nondairy milk and creamers can’t hang in the kitchen like the real deal—unless it’s coconut milk. Unlike other plant-based milks, such as soy and almond, coconut milk thickens as it cooks down and has the consistency and mouthfeel...
by admin | Sep 23, 2018 | featured, food-and-beverage
Recipes Mycene Mimosas By Liz Vasquez 2 small ripe yellow mangos 30 mg alcohol-based CBD tincture 1 750 ml bottle prosecco Peel the skin and remove the pit from one of the mangos. Repeat with the other but save some of the fruit for garnish by using a vegetable peeler...
by admin | Sep 18, 2018 | food-and-beverage
Food & Beverage No tricks for these Treats Mindy Segal usually has a conventional Halloween. Chicago’s pastry queen and eminent edibles hustler typically hands out store-bought miniature candy bars, most of which she ends up eating with her husband. Then again, one...
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