Tags » Cooking With Booze

Sherry Baby

I love cooking with sherry – the rich, raisiny stuff, not your gran’s Bristol Cream – and keep a bottle of Pedro Ximinez by the stove, adding a slosh to braises, saut├ęs, or anywhere a drop of wine would be welcome. 404 more words


Chicken Liver, Pear, and Cognac Mousse

I knew today that summer was almost at an end when I saw the first new crop pears at the grocery store. It astonishes me how rapidly this one has sped past. 770 more words