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Mister Mao’s Pani Puri
Sophina Uong shares her take on pani puri from her restaurant Mister Mao in New Orleans, hers incorporates fire water and strawberries.
Cookbook Club
Easy Old-Fashioned Popcorn Balls
Crystal Wilkinson's shares these easy-to-make, old-fashioned popcorn balls in her cookbook, Praisesong for the Kitchen Ghosts.
Recipes
The Epsom Derby Cocktail
The Epsom Derby Cocktail mixes the smooth Never Say Die bourbon whiskey with bright grapefruit juice and an essence of mint leaves.
Recipes
Never Say Die Cocktail
The Never Say Die cocktail comes together seamlessly with lemon juice, orange, and marmalade to tip its hat to the British influence.
Cookbook Club
Mix-and-Match Jam Cocktail
This may seem like just a 3 ingredient cocktail, but its personality changes depending on what jam and liquor you pair with it.
Cookbook Club
Grissini
Grissini are like dressed-up breadsticks. Steve Mchugh made some topping suggestions, but you can really go in all different directions.
Cookbook Club
Cured Cucumber Pickles
Chef Steve McHugh shares this classic Cured cucumber pickles recipe for a quick and effortless pickle with a potent brine and great crunch.
Cookbook Club
Cured Chicken Liver Mousse
At Cured in San Antonio, Texas, Steve McHugh's chicken liver mousse is a staple for their house charcuterie boards.
Recipes
Sperry’s Brandy Alexander Pie
Al Thompson and Anne Clayton of Sperry’s in Nashville share this decadent brandy alexander pie with a Oreo crust and sweet brandy filling.
Recipes
Pecan Gouda Tart
This Pecan Gouda Tart recipe is the perfect handheld for your afternoon tea that will allow your guests to sit and eat or mingle.