In a sea of sweet and fruity martinis, the Andalusia stood in stark contrast. The cocktail—its cucumber-infused vodka turned crimson by the spicy, roasted red pepper syrup—glowed like a beacon. And the glass rim, scarlet with smoked paprika and sea salt, only upped the ante.
Small wonder then that a drink named for the region of Spain...
CHARLOTTE, N.C. — Poor pimento cheese. The world just couldn’t leave it alone.
As long as it stuck around the Carolinas, it stayed humble, true to its working-class roots.
Sure, we might spread it on a hamburger or nuke it for pimento cheese dip. But mostly, we kept it simple, in white bread sandwiches or smeared on crackers....
In magazines and catalogs, meatballs seem to be the stars this summer. They don’t quite strike me as a summertime food or even a main dish. I tend to think of them as appetizers, but meatball recipes keep popping up. And flipping through the Sur La Table catalog, I spotted a grill basket designed for grilling meatballs.
(You can pick one...
HANOI, Vietnam — This capital city is a street-food paradise. It’s hard to walk more than 10 feet without spotting something delicious.
At least, that’s what I’d heard before making my way to this Southeast Asian country. But on my first afternoon in the Old Quarter, trolling the streets for a late lunch, I was starting to doubt the city...
Brazilian chuchu is simply chayote squash, known as mirliton in some parts of the United States and as choko in Australia and New Zealand, chow-chow in India, sayote in the Philippines, guisquil in Guatemala and myriad other names in other parts of the world. It is a member of the same family as cucumbers and melons.
The recipe here is a...
