Food & Drink - 2019-11-13

• MAKE YOUR DISHES COME TRUE
• ENTERTAIN WITH PORK
• Let the Holidays Begin!
• Small-Town Holidays
• Guide to Gifts
• Citrus Twist
• Midnight Feast
• NEW YEAR’S ON A BUDGET
• SOUPS DU JOUR
• THE NEW SPICE ROUTE
• HOLIDAY SWEETS
• RISE TO THE OCCASION
• THE COMFORTS OF CURRY
• Spirit of the Season.
• PACKAGE DEALS
• 151 CREAMY COCKTAILS
• MIX AND MATCH
• PULL IT TOGETHER!
• PRESENTS OF MIND
• MAKE A SPLASH!
• IN GOOD SPIRITS
• EDITOR’S NOTES
• Coming next issue Available March 11
• An Insider’s Guide To AGED RUM
• RAISING YOUR BAR
• BACARDÍ AÑEJO CUATRO
• BACARDÍ RESERVA OCHO
• Barbera d’Asti
• What punch should I serve at a holiday party?
• What punch should I serve to abstainers?
• The buzz on near beer
• Monday motivation
• Cakes by Beatriz
• Virtual sous chef
• Mint condition
• All stacked up
• Snack up plan
• Market watch
• Cleanup hack
• Temp agency
• Prawn shop
• Blending in
• Blending in
• Special gift
• Cocktail party
• Dinner party
• The great wall
• Exceptiona­lly gifted
• Bespoke beauty
• Creative uses for leftover gingerbrea­d
• Treats to covet
• LA DOLCE VITA
• Masi Costasera Amarone Classico DOC
• Marchesi di Barolo La Tradizione Barolo*
• Ruffino Chianti Classico Riserva Ducale
• Castelgioc­ondo Brunello di Montalcino*
• Conundrum Aeration
• Craft Beer Tasting Flight
• On The Rock Glass Whiskey Set
• Whiskey Tasting Flight
• THE SEASON’S BEST
• GREEK YOGURT AND KALE PESTO DIP with SMOKED SEA SALT LOTUS CHIPS
• LEMONY GARLIC BUTTER-BEAN DIP with ROASTED ROSEMARY & SEA SALT TURNIP FRIES
• TAHINI AND EGGPLANT “BACON” DIP with crispy baked root vegetable skins
• CHERRY ALMOND & CREAM CHEESE WREATH
• CRANBERRY, ORANGE & CAMEMBERT TURNOVERS
• STICKY TOFFEE MUFFINS WITH GINGER SNAP CRUMBLE
• MAPLE OAT SCONES WITH CANDIED BACON
• MAPLE-BOURBON VEGAN “EGGNOG”
• HOT BUTTERED APPLEJACK
• RUBY RED SPRITZ
• OAXACAN HOT CHOCOLATE
• What is a curry?
• Caribbean Coconut Lime Pork Curry
• EQUIPMENT
• CURRIES AROUND THE WORLD
• Curry how-to
• Tamarind Fish Curry
• Before dinner: the amuse-bouche
• A taste of refined simplicity.
• After dinner: the nightcap
• PECAN CARAMEL TRUFFLES
• Chocolate Hazelnut Bread Pudding
• CHOCOLATE MINT ICEBOX CAKELETS
• ORANGE CHOCOLATE SLICE-&-BAKE COOKIES
• Nickel Brook Kentucky Bastard
• Grey Goose VX
• Jameson Caskmates Irish Whiskey
• For spirits fans
• Holiday 2019
• Warm Lentil Salad
• WHAT TO SERVE
• Fine Herbs Fondue
• A CUP OF CHEER
• WHAT TO SERVE
• FOR THE HOME BARTENDER WITH SKILLS
• FOR THE STINKY CHEESE LOVER
• Entertaini­ng classics
• FOR THE SOPHISTICA­TED SWEET TOOTH
• Stocking-stuffers for virtually anyone on your list
• Sure-fire hits
• Impress your friend/boss/parent
• SECRET-SANTA SAFE-BETS
• PARTY HOSTING STAPLES
• Beers to have on hand
• Chef Ryan O’Donnell
• Spiced Brined Roasted Turkey with Savoury Sausage Stuffing
• WHAT TO SERVE
• Brown Butter & Roasted Garlic Mashed Potatoes
• Roasted Rutabaga with Winter Herbs
• Fresh Cranberry Relish
• Must-stops
• Best places for a bite
• Tours BACON & ALE TRAIL
• Tastings and classes
• Macaroons with White Grapefruit Curd
• Devilled Eggs with Finger Lime Caviar
• Mandarins, tangerines and clementine­s
• Turkey with Kumquat Sauce
• Holiday Daiquiri
• Gorgeousne­ss on a plate. Lean into the spirit of the season with these festively coloured dishes of red, green, white, gold and silver.
• Tagliatell­e with Parmesan Cream & Shaved Cauliflowe­r
• Beet & Blood Orange Carpaccio
• Mediterran­ean Roast Fish
• Apple Ginger Jelly
• Chilled Seafood Tower
• WHAT TO SERVE
• Apple, Celeriac & Walnut Salad
• Braised Veal Shanks with Currants & Chestnut & Potato Mash
• Rum Baba with Banana Cream
• WHAT TO SERVE
• The Grasshoppe­r
• Modern variation
• Brandy or Cognac?
• Basic recipe
• Throw an eggnog party
• Which spirit to use?
• STAR ANISE, PEAR & CHICKEN LIVER PÂTÉ
• CINNAMON CHICKEN PICCATA
• SWEET POTATO GINGER HAZELNUT CRISP
• NUTMEG HONEY BUNDT CAKE
• WHAT TO SERVE
• Buying & storing spices
• Sweet talking
• Feeling rich
• Savoury chef
• Meatless menus
• WHITE WINE
• MUSHROOM, CHESTNUT & ROASTED SQUASH RISOTTO with golden-honey-skin chicken
• ORANGE-HONEY-YOGURT PANNA COTTAS WITH ORANGE-HONEY-CARDAMOM SYRUP
• For a toast at midnight
• WHAT TO SERVE
• Add a splash to a dish and enjoy the rest
• Festive floats
• Cocktails made easy
• Chicken Miso Soup
• CHESTNUT & POTATO MASH
• CHARRED BROCCOLI & SPINACH FRITTERS WITH GREEN GODDESS DRESSING
• The comforts of curry
• S’MORES SKILLET CAKE
• Say Salute!
• Smart snacking
• ROASTED ROSEMARY & SEA SALT TURNIP FRIES
• Soups du jour
• CHICKEN MISO SOUP
• Steamed Clams and Chorizo with Tomato Broth
• ZA’ATAR-SPICED LENTIL SOUP
• HARISSA ROASTED SWEET POTATO & CARROT SOUP
• SIMPLE SPICY SOBA NOODLE SOUP
• Inside scoop
• Small-town holidays
• SAVOURY SAUSAGE STUFFING
• FESTIVE UPSIDE-DOWN CAKE
• Modern classics
• New Year’s on a budget
• GOLDEN-HONEY-SKIN CHICKEN
• Hot Porter Flip
• Make a splash! Mulled Cranberry Cider
• Double Hot Chocolate Stout

Food & Drink - 2019-09-11