November 12, 2012

The Forest Forest: Sage Chips

by Erin Gleeson

If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or two. Make sure to watch them to ensure […]

May 18, 2012

The PDT Project: Absinthe Drip

by Payman Bahmani

In the universe of consumer products, the spirits category is perhaps the most beset with mysticism, misinformation, and consumer ignorance. And there is no spirit more shrowded in mystery and mysticism than absinthe. Much of the modern misinformation involving spirits is perpetuated by the PR folks pushing their clients’ wares, and often helps boost sales–“ultra-premium” […]

September 8, 2010

Happy Hour: Torch’n Scorch

by Payman Bahmani

  As far as Summers go, this was one of the best in recent memory. My first trip to Tales of the Cocktail, a new puppy, and all around nice, scorching hot weather made this season a tough act for Fall to follow. But alas, we have arrived at Summer’s twilight here in New York: […]

August 11, 2010

Skankynavia: The Art of Growing Shiso

by Anders Arhoj

I am not a gardener. I have no interest in physical labour, no patience for watching stuff grow and I’m always too busy for watering. But after spending one year looking at a pack of Japanese Shiso leaf seeds I got from Yoko (a pure shisoholic) I had to cave in and try it out […]

July 8, 2010

Japanify: Shiso Shout-Out

by Yoko Kumano

Quite possibly the only herb in the mint family that the Japanese will not associate with toothpaste is shiso. Shiso, or sometimes referred to as perilla, Japanese basil or beefsteak plant is often found as a garnish in Japanese cuisine. I noticed that Yamahomo and I seem to have somewhat of an obsession with shiso […]

September 11, 2009

MYOGA! (With Cold Udon)

by Kayoko Akabori

While rummaging through my fridge the other day (fine, fine, my parent’s fridge) I was delighted to find a hefty package of myoga. SCORE! It’s so difficult to describe, this myoga. Vegetable? Herb? Spice?? They grow in the ground, so maybe it’s just simply a bulb?? Colors: A gorgeous spectrum that moves from bone-white to […]

March 11, 2009

Happy Hour: That’s Why They Call it Simple Syrup, Part I

by Payman Bahmani

Back atcha this week to talk about an ingredient that is essential for so many cocktails, yet is usually given a mere cursory glance: simple syrup. I suppose the reason for this is, well, as the name indicates, it’s a simple ingredient; so simple to prepare and it so exponentially simplifies the preparation of many […]

September 11, 2008

Shiso Juice: A Healthy Mixer for Unhealthy Boozing

by Moto Yamamoto

Shiso, as you might know, comes with your sashimi dish at any Japanese restaurant. It is usually green, and looks as if they are recycled since no one eats them. I like them wrapped in a piece of sashimi since it absorbs fishy-ness from fish. People call it “Japanese basil” or perilla. There is also […]