It turns out that The Paloma, not the Margarita, is Mexico’s most beloved cocktail, and it’s making inroads north of the border. Basic versions contain nothing more than tequila, grapefruit-flavored soda (Jarritos is the brand of choice, but yes, Fresca will work), and ice. But we prefer ours with tequila’s smoky cousin, mezcal, fresh grapefruit juice, and a splash of club soda. Think of it as the country’s bracing answer to rum and Coke—and a refreshing antidote to all things gray this winter.
What do you get when you combine the talents of Eric Ripert, Anthony Bourdain, and Christopher Curtin, owner of Éclat Chocolate? The Good & Evil chocolate bar ($18, eclatcocolate.com), the smartest food collaboration so far this year. Look for more of these culinary mashups as brewers join forces with restaurants (Brooklyn Brewery and NYC ramen spot Ippudo), and musicians get with coffee roasters (James Murphy and Blue Bottle Coffee). As for the chocolate bar? Being conflicted has never tasted so good. —A.K.
D.I.Y. Staple: Yogurt
First Greek was the darling of the active culture-obsessed crowd, then the Icelandic version stormed the dairy case. Yogurt’s next move? A home invasion. Homemade yogurt is creamier and less tangy than the store-bought stuff. Plus, despite all those counter-hogging devices you’ve seen, it requires no special equipment to make—just a little patience. With your own jar in the fridge, we predict it’ll work its way into your salad dressings, chicken marinades, or rich stews. Get our recipe for the easiest homemade version ever right here.
30.04.13 – Great Southern Star – Perfect place for coffee and cake READ PDF HERE
Post ref – Nicole Saleh 06/05/2013
Read PDF Pret A Manger story HERE
Post ref – Nicole Saleh 08/05/2013