Real Eats

The Story behind the Food
Bartender’s Manual by Harry Johnson (a reproduction of the 1900 edition) with a new introduction by Robert Hess. Buy a copy here over at gentleman’s outpost Sir Jack’s. While you’re scouring vintage drinks, check out Elisabeth Garber-Paul’s recipe for a Bijou in Real Eats. Go ahead, add something dazzling to your cocktail repertoire. 

Bartender’s Manual by Harry Johnson (a reproduction of the 1900 edition) with a new introduction by Robert Hess. Buy a copy here over at gentleman’s outpost Sir Jack’s. While you’re scouring vintage drinks, check out Elisabeth Garber-Paul’s recipe for a Bijou in Real Eats. Go ahead, add something dazzling to your cocktail repertoire. 

This sounds like a delicious, Southern take on those yummy greens. Everybody needs to “eat more kale.” (Remember this? We covered it here.) doree: André 3000 on kale, in Bon Appétit.

This sounds like a delicious, Southern take on those yummy greens. Everybody needs to “eat more kale.” (Remember this? We covered it here.)

doree:

André 3000 on kale, in Bon Appétit.

A former mosque and church, now a museum, in Istanbul. Real Eats contributor Matthew Zuras traveled to Turkey and visited this site, along with the city’s restaurants, galleries, and cultural institutions. Read “Turkey 101,” for details about his trip — plus, several recipes! condenasttraveler: Istanbul’s Lush Life | Hagia Sophia

A former mosque and church, now a museum, in Istanbul. Real Eats contributor Matthew Zuras traveled to Turkey and visited this site, along with the city’s restaurants, galleries, and cultural institutions. Read “Turkey 101,” for details about his trip — plus, several recipes!

condenasttraveler:

Istanbul’s Lush Life | Hagia Sophia

Cold weather got you down? Warm up with a Bourbon Furnace, a drink crafted by Real Eats resident mixologist Elisabeth Garber-Paul. “With New Year’s over and the holiday season behind us, there’s little for those of us trapped on the east coast or in the Midwest to look forward to in the next four months other than cold, sleet, and, perhaps, long nights holed up in a favorite dark bar,” she writes. So, what are you waiting for? Grab some bourbon, mix in some apple cider, cloves, and cinnamon, and enjoy. Get Elisabeth’s recipe for The Bourbon Furnace here.  (image via seersuckerbrooklyn)

Cold weather got you down? Warm up with a Bourbon Furnace, a drink crafted by Real Eats resident mixologist Elisabeth Garber-Paul. “With New Year’s over and the holiday season behind us, there’s little for those of us trapped on the east coast or in the Midwest to look forward to in the next four months other than cold, sleet, and, perhaps, long nights holed up in a favorite dark bar,” she writes. So, what are you waiting for? Grab some bourbon, mix in some apple cider, cloves, and cinnamon, and enjoy. Get Elisabeth’s recipe for The Bourbon Furnace here. 

(image via seersuckerbrooklyn)

That chicken remains the go-to dish for busy weeknight cooks probably goes without saying. But that doesn’t mean it can’t be considered for winter dinner parties, too.

—Real Eats Editor-in-Chief Barbara Fairchild in “Bird is the Word.” Find a stunning portfolio of photos (plus recipes!) from Poulet: More than 50 Remarkable Meals that Exalt the Honest Chicken by Cree LeFavour, with images by France Ruffenach.

Salted caramel ice cream AND bicycles? We approve. janafitz: Salted Caramel: the perfect flavor of ice cream from Bi-Rite Creamery in San Francisco. Now, it’s the hue of a bicycle from the creative folks at PUBLIC. What I wouldn’t give for some combination of the two right now. Yum!

Salted caramel ice cream AND bicycles? We approve.

janafitz:

Salted Caramel: the perfect flavor of ice cream from Bi-Rite Creamery in San Francisco. Now, it’s the hue of a bicycle from the creative folks at PUBLIC. What I wouldn’t give for some combination of the two right now. Yum!

“This time of year, Martins—the smart and affable founder and president of Heritage Foods USA—is up to his hips in turkeys, geese, ducks, pork, and just about every other special-occasion centerpiece entrée you can think of,” writes Barbara Fairchild. This week in Real Eats, Fairchild shows how Martins has helped family farms survive and prosper. Also in the issue: Justin Nobel discovers the pulse of the Peruvian beef craze anticucho; Serena Bass whips up new dishes from leftovers; Elisabeth Garber-Paul gets in the holiday spirit with festive libations; and much more. Check it out here. 

“This time of year, Martins—the smart and affable founder and president of Heritage Foods USA—is up to his hips in turkeys, geese, ducks, pork, and just about every other special-occasion centerpiece entrée you can think of,” writes Barbara Fairchild. This week in Real Eats, Fairchild shows how Martins has helped family farms survive and prosper. 

Also in the issue: Justin Nobel discovers the pulse of the Peruvian beef craze anticucho; Serena Bass whips up new dishes from leftovers; Elisabeth Garber-Paul gets in the holiday spirit with festive libations; and much more.

Check it out here. 

“You know that feeling you get when the sun turns blood red, squirrels start talking, and the earth spins backward on its axis? I had that feeling several times during the new season of Top Chef,“ writes Michelle Wildgen, the resident food TV critic at Real Eats. Find out more about the show in “New Hat and Cattle.”

“You know that feeling you get when the sun turns blood red, squirrels start talking, and the earth spins backward on its axis? I had that feeling several times during the new season of Top Chef,“ writes Michelle Wildgen, the resident food TV critic at Real Eats. Find out more about the show in “New Hat and Cattle.”

(Source: starlingsinthelamestream)