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Search resuls for: "Aleksandra Crapanzano"


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These food-and-drink gifts offer outstanding value as well as deliciousness and delight. Gifts of food and drink and the trappings that go with them—a party in the making. This tart-sweet marmalade delivers the complex flavor of calamansi—a fruit that’s like lime, kumquat and tangerine all in one—grown on Oahu. There, jam master Akiko White relies on her grandmother-in-law Tutu’s recipe to produce a citrus stunner that makes a marvelous croissant topper, vinaigrette booster and cocktail brightener. Aloha Bites Tutu’s Calamansi Marmalade, $19 for 7 ounces, Zingermans.com
Persons: Martin Ramin, marmalade, Akiko White Locations: Oahu
MORE THAN PERHAPS any other meal of the year, Thanksgiving dinner remains—for many of us, at least—pretty much a constant. When a recipe simply hits all the right notes, any thought of altering it grinds to a halt for a good decade or so. My cranberry sauce is one such recipe. It’s as simple as cranberries, Port, sugar and orange zest, and so deeply entwined with the thought of Thanksgiving for me that—as if by some edict—I never make it any other day of the year, even though I crave it routinely. It’s not about depriving myself or my family; it’s about nurturing ritual and the taste-memories inherent in it.
Persons: I’ve, , It’s Locations: Port
SIP PRETTY Left to right: Social Hour Sunkissed Fizz, Pentire Adrift & Tonic, Empirical Can 02, Thomas Ashbourne Craft Spirits Margalicious Magarita and Mingle Cosmo. Photo: Joel Arbaje/The Wall Street JournalFOR A FEW YEARS NOW, canned cocktails have been gaining ground on liquor-store shelves and in coolers at markets around the country. For the most part, they’ve been sweet, juicy and a little too close for comfort to the cloying wine coolers of old.
Persons: Thomas Ashbourne, Cosmo, Joel Arbaje, they’ve
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Persons: Dow Jones
Its shape is like a grapefruit’s, but its aroma and taste combine elements of lime, mandarin and Meyer lemon. Grown primarily in East Asia, where it originated, yuzu has gained popularity more widely. Now, yuzu trees grow along the Mediterranean coast and in New Zealand and Australia. Thankfully, you don’t need a whole yuzu to cook, bake or mix a cocktail. For example, just-launched YUZUCO sells a cold-pressed, undiluted juice that delivers optimum freshness and flavor.
GOOD SCENTS Historically, fragrance brands have been opaque in their labeling—but that’s changing as the consumer demand for ‘clean’ and ‘natural’ products shows no sign of slowing. But while most resolution-makers have to curb indulgences, perfume buffs who pledge to commit to “natural” scents can still revel in sensuality. In this era of greenwashing it’s easy to market a fragrance as “clean” or “natural,” but nailing down what those terms mean can be tricky. As with the rest of the “clean beauty” landscape, no standard definition of a clean fragrance exists. Generally speaking, however, “natural” usually refers to scents made from raw, not synthetic, ingredients, while “clean” often denotes those that forgo additives like artificial dyes, sulfates and preservatives.
ONE OF THE GREAT pleasures of going to a good bar is watching a cocktail get tailor-made to your liking—the pour, the shake, the bewitching glamour of it all. But with holiday parties approaching, I wanted to tackle the question of how to make this magic practical for a crowd. Hirsch, author of “Pour Me Another” (Voracious), came to the rescue. Mr. Hirsch has been posting a popular series of Instagram video tutorials on “freezer-door” cocktails: pre-batched drinks ready to serve to a thirsty group. As Mr. Hirsch explained to me, many of us keep vodka in the freezer.
COME AUTUMN’S harvest, apples take pride of place in American desserts, and I’m not one to argue that. It arrives a little later in the season and is often overlooked, particularly in baking. But pears have a delicate sweetness that softens the blow of the first frost, offering a fragrance that’s mild but quietly intoxicating. Baked, they lend themselves to spicing, particularly with cardamom and ginger. While I wouldn’t recommend a pear pie—the fruit would disintegrate, steamed under a pie crust—pears are ideal in a tarte Tatin, which cooks far more quickly, particularly when made with puff pastry.
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