Friday, June 28, 2013
By Joy Y. Wang : WNYC Producer
Coffee expert Liz Clayton details the two best ways of making iced coffee at home. Check out her recipes for over night cold brew and Japanese cold brew.
Friday, July 15, 2011
We kick off our Summer Stuff series with a stiff drink! Allen Katz, of Southern Wine and Spirits, and Stan Parish, GQ assistant editor, stop by to discuss the perfect summer cocktail—from the classic poolside margarita to new concoctions to beat the heat. We’ll take your calls on how to mix what you have in your liquor cabinet. Check out some delicious summer drink recipes!
Wednesday, February 03, 2010
Tired of serving your Super Bowl guests potato chips and lite beer? We speak to two Miami-based celebrity chefs to rescue you and your party with some regionally inspired food. Jonathan Wright, who specializes in New Orleans food and serves as executive chef of The Setai, gives us the taste of the Saints. And Michael Schwartz, who specializes in gourmet rustic food and heads Michael's Genuine Food and Drink, shares two of his Miami-inspired recipes. And of course, we also mull over our favorite Indiana foods for Colts fans out there.
Thursday, July 30, 2009
Tonight President Obama, "Skip" Gates and Jim Crowley get together to drink a beer and discuss their problems. Will this help solve the controversy of Gates' arrest? When have you solved an argument over a brew? Is there a better way to settle a dispute?
What's your take? Leave a comment or record your story at 1-877-8-MY-TAKE.
Wednesday, June 03, 2009
By William Grimes : New York Times Food Writer
William Grimes of The New York Times sent along these recipes for Prohibition-era cocktails — drinker beware, as these were originally concocted during an era of tommy guns and bathtub gin. ...(more)
Wednesday, June 03, 2009
Glamorized in the movies, the 1920s were a gala time of flappers, jazz, and the eighteenth amendment. The so-called Noble Experiment of Prohibition created a culture of subterranean speakeasies where people could illicitly imbibe. But according to New York Times writer William Grimes, the atmosphere may have been lively, but the drinks were lousy. That hasn't stopped a new interest in underground cocktail lounges from popping up across the country. From Bourbon and Branch in San Francisco to Milk & Honey in New York, there's a speakeasy renaissance going on. And this time, the drinks are good. William Grimes joins The Takeaway with a look at the past, present, and future of speakeasies.
Read William Grimes' article in today's New York Times on the new speakeasy: Bar? What Bar?
And to learn what goes into these Prohibition drinks check out the Grimes' list of Prohibition-era cocktails.