"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts from the Beverages Category

Well, it’s that time of year again: a time we love and hate all in the same breath.  As we say goodbye to summer and hello to fall, the days get shorter, the air grows cooler, and we squeeze in as much outdoor fun as we can. Watching the leaves change and soaking in that gorgeous fall sunlight is always more fun with your friends. So we decided to have a few people over to enjoy a warm fire, hot cider, and delicious food. Carving pumpkins, roasting marshmallows, and toasting pumpkin seeds are just a few of the nostalgic activities that took place. Lucky for us, one of our favorite prop stylists, Penelope Bouklas, joined us and turned our gathering into a photo-worthy event.


  • 4 cinnamon sticks
  • 2 tablespoons whole allspice berries
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons whole cardamom pods, crushed with the side of a knife
  • Rind of 1 orange
  • 1 quart apple cider
  • Pinch of salt
  • Cheese cloth

– Toast the spices in a large saucepan over medium heat until fragrant, about 2 minutes. Wrap the spices in cheese cloth. Add the orange rind, cider, spices, salt and simmer over low heat for 30 minutes to allow the spices to infuse. Strain the cider and serve with optional garnishes.

Optional Garnishes:

  • Orange rounds
  • Whipped cream with orange zest and freshly ground black pepper

*Can also be enjoyed cold!

A little Jiffy Pop is always fun & super easy!


Serves 6 – 8

  • 1 pound ground beef  (black angus)
  • 2 (35-ounce) cans whole peeled tomatoes
  • 1 (15-ounce) can each of butter beans, red beans, and Great Northern beans
  • (or any combination of beans you like)
  • 2 to 3 ears of corn, shucked and removed from the cob, or 2 cups frozen corn
  • 2 to 3 large cloves of garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 red poblano peppers, chopped
  • 2 jalapeño peppers, 1 choopped and seeded, 1 sliced with seeds
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Salt and pepper to taste

– Rinse and drain the beans and set aside

– Heat the oil in a Dutch oven over medium – high heat. Add the meat, salt, and pepper. Cook until browned, 5 to 7 minutes.  Once browned, add the poblanos, jalapeños, onion, garlic, cumin, & chili powder. Cook over medium heat for 5 minutes, scraping the pot with wooden spoon as needed.

– Crush the tomatoes by hand as you pour them into the pot. Add the beans and corn. Stir together & bring to a boil. Reduce the heat and simmer covered for about 1 hour.

Optional Garnishes:

  • Dollop of crème fraiche or sour cream
  • Chopped scallions
  • Shredded sharp cheddar cheese
  • Toasted pumpkin seeds


Makes 1 (10-inch) round, serves 4 to 6

  • 1 cup medium-grind yellow cornmeal
  •  1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  •  1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  •  ½ cup sour cream
  • 1 cup milk
  • 1 cup frozen or fresh corn kernels
  • 5 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 6 scallions, chopped
  • 1 poblano pepper, roasted and chopped
  • Suggested garnishes: butter, honey, cheddar cheese

– Adjust an oven rack to the middle position and preheat the oven to 400°F.

– In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk the eggs, sour cream, and milk together in a separate bowl. Whisk into the flour mixture. Stir in the corn.

– Heat the oil and butter over medium heat in a 10-inch cast iron skillet until shimmering. Add the scallions and chile and cook until softened, about 3 minutes. Stir in the scallion-poblano mixture into the batter then into the skillet skillet. Bake until the cornbread is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer skillet to cooling rack and cool at least 10 minutes before serving with suggested garnishes.

– Refrigerate leftovers in an airtight container. Reheat in a preheated 350°F oven for about 10 minutes. Alternatively, cut slices and butter both sides. Cook in a nonstick skillet over medium heat until crisp and heated through.


  • Graham Crackers
  • Bar of good dark or milk chocolate  (we used Ghiardelli 60% Cacao)
  • Large marshmallows
  • Sticks for cooking over the fire

– Place a marshmallow on the end of a stick and heat it over the fire, paying careful attention not to burn it. (Unless you like it burnt!)  Meanwhile, warm 2 graham crackers with 1 piece of chocolate on the edge of the fire. Depending on your fire pit, you’ll need to find a good steady spot to get indirect heat. Once your marshmallow is cooked to just right, put your s’more together like a sandwich and enjoy!!

Juicing may be trending, but we’re more interested in things that taste good and are good for you. Our green juice is packed with kale, celery, green apples, parsley, ginger, and the occasional beet or carrot. You can include other greens (sometimes I add a piece of cabbage) and fruits like lemons. A juicer is the easiest (well, aside from the tedious clean-up duties the machines need) way to go since its powerful motor and blades chew threw fruits and vegetables in a snap, but, a good blender will do. If using a blender, cut the ingredients into small pieces and strain the juice through a fine mesh sieve, a mesh nut milk bag, or several layers of cheesecloth to sort out fiber and unprocessed bits.

And now, the pièce de resistance! This is my very favorite breakfast on the go shake. It’s basically a cold take on the basic oatmeal and fruit bowl. This shake is healthy, keeps you full for hours, and tastes absolutely delicious. Here’s the recipe:


Makes 1

½ cup rolled oats
2 tablespoons salted and roasted peanuts
1 tablespoon chia seeds or flax seeds (optional)
1 banana, peeled and broken into chunks
1 cup almond, cashew, or dairy milk
1 tablespoon honey (optional)
½ cup ice cubes
– Pulse the oats and the peanuts in a blender until powdery. Add the remaining ingredients and blend until the drink is smooth. Enjoy immediately.

Our bodies are about half water, making us, essentially, land-friendly fish. Makes you think, right? Those 8 glasses of water a day are a must, but we like to give them a little more oomph. Delicately flavored and iced waters are livelier, lovelier, and more refreshing than plain Jane tap. A few of our standards are watermelon cubes and fresh mint sprigs, cucumber and lime slices, lemon rounds and green apple slices, and mint tea. The construction is not difficult: ice, the fruits, vegetables, or herbs you prefer, and cold water. Stir gently and allow to chill thoroughly. Another cool suggestion: add iced coffee to your fridge and morning routine, and for an extra wake-me-up, a swipe of chilly toner on your face is a must-try.


 Are you thinking what we’re thinking? It’s just too hot and sunny to wait for the weekend. Go for it!

Summer lovin’…


Serves 1

The classic Sex on the Beach is made with vodka, peach schnapps, orange or pineapple juice, and cranberry juice. This variation relies on seasonal peaches, infused liquor, and bitter Campari for a decidedly more sophisticated cocktail.

1 peach, scrubbed, pitted, and cubed, or ¾ cup frozen peaches
1 ½ ounces vodka or gin
1 ½ ounces fresh orange juice or pineapple juice
1 ½ ounces Campari
½ ounce Chambord or crème de cassis
½ cup ice cubes
Maraschino cherries, orange wedges, or pineapples cubes, for garnish

` In a blender, pulse peach, liquor, juice, Campari, Chambord, and ice cubes until well blended. Garnish with maraschino cherries, orange wedges, or pineapple cubes and serve immediately.

FOR THE CLASSIC SEX ON THE BEACH:  In a shaker, combine 1 ½ ounces vodka, 1 ounce peach schnapps, 1 ounce Chambord, 2 ounces pineapple or orange juice, and 1 ounce cranberry juice. Add a handful of ice cubes, shake, and pour into an ice-filled glass. Garnish with Maraschino cherries.

Strawberry Vodka Cocktail & Chocolate Madelines

I think of myself as “ladylike,” but truth be told, I’ve been known to sit on filthy floors at Penn Station, curse like a sailor, and engage in a number of other activities that would not be characterized as demure. I think that goes for Tara as well, though I suspect the dirty floor situation is a María del Mar Exclusive.

What happened?! Remember when women wore hats and little white gloves and skirts and crossed their ankles? Remember those up-do’s and perfect lipstick? When did we start wearing Uggs (I admit to being a chronic offender) and dressing in sweatpants to travel?

Modernity has its freedoms: No corsets! No girdles! No nonsense! I did grow up somewhere where it was a major violation of code to leave your house without makeup, a proper blow-out, and an impeccably pressed linen outfit. While it made for a very decorous procession down the aisles of the supermarket, it was a terrible chore.

Balance, I say! Most of the time you’ll find us wearing utilitarian uniforms—trousers, chambray button-downs, flats, and fine, yes, UGGS—but once in a while, especially now that spring has graced us with its presence, you might spy us in a dress and heels and pucker-up-perfect lipstick: I adore it! I love feeling like the vision of women I had when I was painstakingly buttoning up Barbie’s pink double-breasted suit (which had a sparkly underpinning and a tulle lining under the pencil skirt). When it comes to dining, a lady sits and eats daintily and sips.

When it comes to a modern-day lady, a meal might entail half a bottle of wine and forkfuls of food between retouching and typing. Balance? What we often write about: going about your daily business of rushing everywhere, sandwich hanging out of your mouth, takeout coffee spilled down your front, and then, occasionally, sitting down to sip and take tiny bites out sheer enjoyment and wanting to make the moment last rather than trying to fit an Emily Post ideal.

In thinking of these brief respites we came up with a new tea party idea that combines the ombré spectrum of our femininity. There are indeed dainty chocolate bites, but instead of tea, strawberry vodka and bubbles. Take a seat, and, do, DO! take your hat and glove off. Crossed ankles optional.

Processed with VSCOcam with g3 presetAn excerpt from one of my favorite books, courtesy of Abuela Muriel: “Good Housekeeping Party Menus and Recipes” 1958 edition.


Recipe adapted from Epicurious

Yields about 18

Baking spray
8 ounces bittersweet (60 – 70% cacao) chocolate, chopped
2 large eggs
1 large egg yolk
½ cup granulated sugar
½ teaspoon pure vanilla or almond extract
¼ teaspoon salt
¼ cup heavy cream
1 ounce (¼ stick) unsalted butter, cut into pieces
Confectioners’ sugar for dusting

– Adjust an oven rack to the middle position and preheat the oven to 375°F. Place a standard or silicone Madeleine baking pan (these come in different indentation numbers) on a baking sheet (for easier transferring in and out of the oven) and lightly coat with baking spray.

– Set up a double-boiler by adding about 2 inches of water to a small saucepan. Bring the water to a boil over high heat, then reduce heat to a simmer. Place the chocolate in a metal or glass bowl that will fit over the saucepan—when using a double-boiler, the bowl should never make contact with the water as it is the hot vapor that will allow gentle heating. Stir the chocolate until it is melted and glossy. Remove from the heat and allow to cool about 5 minutes.

– Meanwhile, with an electric mixer, beat the eggs, egg yolk, sugar, extract, and salt in a medium bowl until pale yellow in color and tripled in volume, about 5 minutes. Stir in the melted chocolate.

– With a soup spoon, spoon the batter about ¾ of the way up each Madeleine mold. Bake 8 to 10 minutes until set and puffed. Transfer the baking sheet to a rack and then, the molds directly to the rack.

– Cool Madeleines for 10 minutes, then gently turn out of molds and continue cooling. Dust with confectioners’ sugar and serve.


Let us note that store-bought fruit-flavored vodka is not our go-to, but “Sorbetta”, LiV Vodka’s strawberry liqueur is the exception to the rule. Smooth, bursting with strawberry flavor, and just sweet enough, we like to add it to a chilled glass of prosecco or drink it straight.

It’s Friday, and I’m going out. Although I don’t suffer from hangovers (knock on wood), I’m always thirsty for a Bloody on the weekends (with gin, please).

There are quite a few ingredients in this drink, so I suggest making it today or tomorrow, before your headache strikes in the wee, too-sunshine-y, why-don’t-I-have-blackout-curtains? hours of the morning after your parranda. You won’t even have to get it together to go out to brunch.

(Ice + premade Bloody + straw) + 10 (water + Advil) = Good morning

A special sneak peek from our upcoming book, Summer Cocktails

Serves 1

Hangovers happen, and cures for them have been peddled and promoted for as long as the perpetrator has existed. Magic cures, potions, rituals, whatever the antidote is purported to be, the Bloody Mary has withstood the test of time as the companion to that morning misery. This Bloody is a stepping stone: add and subtract condiments to suit your palate.


For the Salt Rim
2 tablespoons coarse salt, such as kosher or Maldon salt, crushed
2 teaspoons freshly ground black pepper
1 teaspoon celery salt, optional
Finely grated zest of half a lime, lime half reserved

For the Cocktail
¾ cup V8, chilled
2 tablespoons clam juice, chilled
2 tablespoons freshly grated horseradish*
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 ounces gin or vodka
Ice cubes
Celery stalk, for garnish
Pimento-stuffed olives or Picholine olives for garnish
Beer chaser, optional

In a small saucer, combine salt, pepper, celery salt, and lime zest, rubbing zest into mixture with fingertips. Cut the lime half in two to make wedges, and run one along the rim of a chilled highball glass to dampen. Dip rim into salt mixture and reserve.

In a shaker, combine all ingredients and stir to combine. Adjust flavor with condiments to taste. Serve in an ice-filled highball glass and garnish with celery stalks and olives.

Freshly grated horseradish will be much sharper than prepared. If you’re unfamiliar with horseradish in general, think about eating wasabi or strong mustard. The nasal passage clearing effects are the same. The prepared version that you find in the refrigerated section of the supermarket will do in a pinch, but it will require a significant amount more to reach the heat level of the fresh root. Also, horseradish oxidizes quickly; don’t let it sit out once it’s grated.

There is some debate as to whether the original Bloody Mary was made with gin or with vodka. Allegedly, a Bloody made with gin is called a Red Snapper, but the famous King Cole Bar a the swank St. Regis Hotel in Manhattan claims the fishy moniker was the original name for the Bloody Mary, made with the usual vodka. Use and call it whatever you like — it won’t matter after a couple.





BREAKING NEWS: We’re working on our second book!  Even as “Winter Cocktails” was enjoying its moment in the sun (or snow, rather), its summer mate was already being thought about. And drunk about.

Expect boozed up iced teas, milkshakes, and granitas, as well as classic cocktails and antidotes for those raucous summer nights we all indulge in.

Have a taste! This is one of the recipes in progress (much better than what that kid down the block is peddling).

AND! If you have any suggestions for the name, do tell. We’ll send you an autographed copy of the book when it’s out.

Makes 4 (about 4-ounce drinks)
4 ounces (1/2 cup) freshly squeezed lemon juice, from about 6 lemons
4 ounces (1/2 cup) demerara simple syrup*
6 tablespoons hibiscus tea*
4 ounces (1/2 cup) pisco
2 ounces (1/4 cup) Lillet blanc
2 ounces (1/4 cup) St. Germain elederflower liqueur
Ice cubes

– Combine all ingredients in a shaker (we sometimes use a mason jar) and shake vigorously. Strain into an ice-filled glass and garnish with a lemon twist, if desired.

– Cheers!

Be sure to follow the “Summer” girls on Instagram for behind-the-scenes #summercocktailsbook and for our usual shenanigans and wacky hijinks!
@tstriano @sacasastylist @misspaloma @emilyrickardstylist

Expect “Summer Cocktails” (Quirk Books) next year.

*For the demerara simple syrup: Combine 1 cup demerara sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until sugar has dissolved entirely. Remove saucepan from heat and cool syrup completely. Syrup may be stored in an airtight container in the refrigerator for up to 3 weeks. Yield: About 2 cups.
*Dried hibiscus flowers (or flor de jamaica) can be found in many specialty stores and also in the Latin American aisle of many supermarkets. Alternatively, order online or substitute with sachets of hibiscus tea. I like to use a 2-to-1 ratio of water to flowers. Bring the mixture to a boil, allow to steep off the heat for 30 minutes, then strain through a sieve and discard solids. Whatever amount you decide to make, store in airtight container in the refrigerator for up to 3 weeks.


Salted Caramel Hot Chocolate

We know: it’s freezing. We’d offer to come over and snuggle, but, no way we’re leaving home today. Try our remedy instead!


A dark, rich, and perfectly seasoned elixir from our book,  Winter Cocktails

In this variation, sugar cooks down to an amber, bittersweet caramel that blends seamlessly into hot chocolate.
Cooking Tip: You will need a large saucepan for this recipe: the addition of cream to the caramel causes the mixture to bubble aggressively.

1 1/2 cups granulated sugar
3/4 cup water
6 tablespoons light corn syrup
1 cup heavy cream
1 teaspoon Maldon salt, plus additional for garnish
4 tablespoons unsalted butter
1/2 cup natural cocoa powder
3 tablespoons packed dark brown sugar
4 cups whole milk
6 ounces bittersweet chocolate, finely chopped, or chocolate chips
2 teaspoons pure vanilla extract

Ingredient Tip: Maldon salt is a sea salt whose large flakes are ideal for seasoning: they melt slowly but easily into warm items, and also provide a nice crunch and textural contrast. See page 000 for resources.

– Stir sugar and water together in large, heavy-bottomed saucepan over medium-high heat. Cook, swirling pan occasionally, until sugar turns dark amber and just begins to smoke, 6 to 8 minutes. Immediately add cream and salt, stepping away from pan while bubbling and sputtering subside. Reduce heat to medium and stir just until mixture is smooth. Remove from heat.

– Melt butter in medium saucepan over medium heat. Add cocoa and brown sugar and stir with whisk until a paste forms. Slowly add milk, whisking constantly. Whisk in caramel. Bring to simmer over medium-high heat, then, reduce heat to medium-low. Stir in chocolate and cook, stirring until chocolate is completely melted. Remove from heat and stir in vanilla.  Serve in warm cups and sprinkle with Maldon salt.

– Spike each serving with 1 1/2 ounces Amaretto per serving, if desired (trust us, you desire).

Serves 4




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