Pomelos were prevalent in local markets during the winter. And so, after seeing them in Chinatown groceries over the years, and hearing that they were something like a less-acidic grapefruit, I finally got around to picking up a couple. Looking much like an overgrown grapefruit, the pomelo is indeed like a milder version of that citrus. A little research on the fruit and its uses … Continue reading Ah, the Forbidden Fruit
The cocktail shaker gets a workout whenever Dave, the family mixologist, comes to town. Cocktail of the Day offerings this time around included a mix of classics with a twist and Dave’s own specialties, all gin-based: Waldocot: A true original, created to utilize Allspice Dram, a Caribbean liqueur that’s not an easy mixer. Dave hit on the idea of blending with apricot liqueur, which takes the Allspice Dram … Continue reading Sir Mix-a-Lot
It’s that time of year again. On the sweltering sidewalks of New York, everyone is staying hydrated by keeping a cup of iced coffee within sipping distance at all times. But I’ve never been a big fan. Iced coffee only really tastes good with lots of milk and sugar, and I try to avoid the extra calories that involves; the melting ice dilutes the flavor; … Continue reading Now That’s Iced Coffee!
Sometimes you just need a burger. Might as well make it a good one. Thanks to brother, Dave, I’ve got a simple way to kick up the average burger, using that Mother of All Hot Sauces, Sriracha. This Thai-inspired chile sauce is the go-to secret ingredient for many chefs in their own home kitchens, lending a heat and depth of flavor quite unlike any other … Continue reading Burger and Tonic
The question was pressing- what do we bring for food on a deserted island where we will be the only inhabitants. Reassured that there was indeed a gas stove on the little cay we called home for five days, we began the game we love to call “if you were stuck on a deserted island, what would you bring. . . ” Thankfully, there was … Continue reading Life’s A Beach, Part 1
Anticipating that The Artist would take home top prizes at this year’s Academy Awards, the Three Points cooks also turned to Old Hollywood for inspiration this weekend. By that we mean two of the restaurants that are synonymous with Movieland’s Golden Years: The Brown Derby and Chasen’s. Together they hosted Hollywood elite and produced some classic recipes that proved even stars love their comfort foods, … Continue reading We Saw Stars
We admit it. Seeding and juicing pomegranates isn’t the most glamorous of kitchen tasks. (Although we were excited to discover the quick Whack-a-Mole method.) So in the service of great cocktails, Brother Dave has been searching for a good grenadine recipe that uses pomegranate juice instead of the fresh pomegranate version posted previously, and comes up with this super simple syrup from the book Boozehound: … Continue reading Grenadine, Take Two