Chocolate Ganache Tart Recipe This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
The past decade has been a time of quiet revolution for chronically overlooked spirits. In the world of agave, the intricate charm of mezcal has rocketed into the international spotlight, with tipplers discovering en masse its smoky appeal. When it comes to whiskey, rye is finally getting the respect it deserves, stepping outside of bourbon’s shadow with a more-than-welcome spicy bite.
I preheated the oven to 190 degrees Celsius. I heated a little oil in a large enough pan and sautéed the mushrooms until they softened (5-6 minutes), then I took them out with a whisk and set them aside in a bowl. In the same pan I put the spinach, coarsely chopped, with a few tablespoons of water, and I hardened it over medium heat for 3-4 minutes (until it softened).
Summer is all about keeping things simple. When in doubt, it’s best to turn to refreshing classics like the G&T. With only two ingredients, the room for creativity and twists are endless, from seasonal garnishes to added ingredients to specialty tonics. We asked our DrinkWire contributors how they make a Gin & Tonic and rounded up some of the best.
High in the Swiss Alps, few rustic dishes are as hearty or beloved as aromatic raclette. This warming winter dish is served at Blue Duck Tavern every evening during the winter months at 6:00 p.m., is priced at $18 per serving, and is easily shared between two people. The Blue Duck Tavern’s version is an artisanal Vermont raclette heated and served tableside with sourdough bread and housemade pickles.
It takes a special kind of person to order an Adios, Motherfucker. Not an AMF or an Adios, Mother F’er, as the drink is called in more squeamish circles. You can’t soften the six-syllable force of a fully articulated Adios, Motherfucker. Yes, it’s bold and boozy. Yes, it’s basically a bluer, sweeter version of a Long Island Iced Tea thanks to a slug of blue curaçao.
