The trick is to chop tuna pieces fine enough so that they stick together, without turning mushy. Use a knife -- not a food processor -- and let tuna firm up in the freezer for 10 minutes beforehand.
Read more about this recipe at the Washington Post.
A first cut of brisket is also known as the flat cut. Its underside usually has a layer of fat that is useful for this cooking process. It's best to make the brisket a day or two in advance, to let its flavor develop.
Read more about this recipe at the Washington Post.
Originally a blend of tomato juice and vodka, the Bloody Mary has taken to include ingredients as diverse as basil and roasted garlic. I stick with a pretty classic version -- no big surprises.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This drink is a tasty variation of the classic New York cocktail, the Bloody Mary.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This drink recipe is a variation on the classic New York cocktail, the Bloody Mary.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Make sure you get a fresh, cold oyster for this one.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
