by Brian | Jul 18, 2016 | Recipes
Iranians love all things sour. So says Sabrina Ghayour, author of the colorful, brilliantly colorful, Sirocco. Iranian recipes abound with lemons, limes, pomegranate molasses, young plums and tamarind. Here tamarind paste, with its tartness, is married with...
by Brian | Mar 31, 2016 | Dedicated Drinker's Diary, TBT
For this week's TBT recipes, we go liquid. I am a big fan of making syrups and then incorporating them in sensational cocktials, cocktails that do rival the best any mixologist can muster. The lemon-honey syrup is the perfect match for bourbon, yielding a beverage...
by Brian | Jan 20, 2016 | Recipes
I admit it: I buy wine based on the label. If the label is pretty — a geometric pattern, a flower, a knight on a horse — I do pick up the bottle. I will check the country of origin and I’ll look at the grape, but that first impression is irrevocably...
![Goat Cheese Log Appetizer for Holiday Parties [or for you]](https://cookingbythebook.com//wp-content/uploads/2015/12/wc-IMG_0209-700x467.jpg)
by Brian | Dec 5, 2015 | Recipes
Over the next few weeks, culminating on Super Bowl Sunday, you’ll be attending parties and probably hosting one or two as well. What can you do for appetizers that is holiday bold? Chips and dips and guac do eventually become a tad boring. Pepper and honey have...
by Brian | Jul 4, 2015 | Recipes
There are things that people love to cook and things they don’t. Suzen spends hours a week baking bread and relishing every flour-covered second of it. Ask her to make an appetizer, and she’s not happy. Well, she used to not be happy. Now she can...
