Happy Hour: Fitzgerald
Susannah Chen | September 26, 2012 11:15 am
Recently, I got a little carried away in a canning experiment and wound up returning from the farmers market with a 50-pound crate of tomatoes. Needless to say, the past week has involved a lot of meals made with tomatoes — an insightful exercise in cooking with (and trying to get rid of) ingredients that are already available at home.
After learning how to be a bit more resourceful with my refrigerator and pantry, I decided to try the same thing with cocktails, so I made a drink using whatever was already in my kitchen.
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