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Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

Jessica Leibowitz 3 comments

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Video: Farm to Keg Pumpkin/Squash Ale from Captain Lawrence Brewing

Maggie Hoffman 1 comment

Friend of SE Liza de Guia recently shared a new Food Curated video that captures the making of Katchkie Harvest Ale, a collaboration between one of our favorite local breweries, Captain Lawrence Brewing Company in Elmsford, NY, and Katchkie Farm in Columbia County, NY, along with Executive Chef Robb Garceau of Great Performances. The brew used 300 pounds of purée made from fresh local pumpkins and kabocha squash. More

Rap Video for Wine Nerds: 'Wine Country'

Maggie Hoffman 4 comments

How do we roll in wine country? This video explains it all, with excellent nuggets of advice ('Girlfriend's a spaz? Drink some shiraz! Kicked in the crotch? Just chug some grenache...) plus lots of grape-squishing and pouring big glasses. Sure to be this fall's most popular harvest-time jam. More

Video: How to Make A Margarita

Jessica Leibowitz 8 comments

It's a hot one today, and we're getting thirsty for some refreshing cocktails. We're thinking something with tequila and lots of fresh lime...In this week's video, New York bartender Michael Neff chats about the origins of the margarita and how to make one with fresh juice. More

Video: How to Make A Mai Tai

Jessica Leibowitz 5 comments

We love new, creative cocktails, but sometimes you just want one of the classics. In this video, we learn how to make the grandfather of all tiki drinks: the Mai Tai. More

Video: Dave Arnold Mixes a Cocktail With A Lightsaber at Booker & Dax, NYC

Where to Drink: New York J. Kenji López-Alt 5 comments

I've always been a big fan of Dave Arnold, the French Culinary Institute instructor/cook/mad scientist/artist who's been a major player in the modern technology-driven food movement for at least a decade or so. His writings in his Cooking Issues blog on cocktails have been especially intriguing, tackling the science of ice, dilution, chilling, flavor concentration, and shaking like no other mixologist on the planet. More

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