Last Wednesday, we told you about the Creme Man and his roving Creme Brulée Cart, and after learning via his Twitter account that he'd be rolling through Dolores Park on this glorious Sunday, I caught up with him to ask a few questions.
JonnyGdeCA/FlickrScore a prime example at Ramblas on Valencia.Sangria is as delectable and as open to experiment and interpretation as paella, its great culinary cohort of the Spanish table. This fruity, sparkling concoction is the perfect light-spirited libation for the summer months and is malleable enough to be prepared in several variations.
The basic idea is to throw slices of fruit into a big pitcher with some sugar, a splash of brandy, and a bottle of wine, chill it for an hour or so, a
Kevin Littlefield/FlickrLight yet potent.Before summertime comes to an end and the fruits of the season shrivel into luscious memory, satisfy your stone fruit desires one last time with a light yet potent champagne punch.
Raid your local farmers' market for the juiciest plums, apricots, nectarines, cherries, strawberries, blackberries, blueberries, and peaches. Pit, hull, and slice them into manageable chunks of edibleness and place them in a big punch bowl, throw in a few orange and gr
robertr2006/FlickrThe Leap Year might just make you put a ring on it.A few weeks ago we made mention of The Savoy Cocktail Book, Harry Craddock's seminal bar guide published in 1930. Craddock, a willing refugee from Prohibition-era America, presided over the lobby bar at London's Savoy Hotel, a place synonymous with wit and elegance, and his cocktail book is ribboned and gilded with the man's insouciant spirit. "Shake the shaker as hard as you can," he writes. "Don't just rock it: you're
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