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The Ojo Rojo (Red Eye) - a classic Mexican hangover cure that's like a beer bloody mary!

The Ojo Rojo (Red Eye): A Mexican Hangover Cure

The Ojo Rojo (Red Eye) - a classic Mexican hangover cure that's like a beer bloody mary!

If you’re reading this, it’s very possible that you’re hurting (in the best way possible) for something to cure that morning-after headache or, as I like the call it, the “leftovers from too fun of a night.” As many New Year’s Eve festivities, and other generally rowdy nights, tend to do, the next morning can… Read More »

Pimm’s Cup

How to Make a classic Pimm's Cup Cocktail - with three kinds of citrus, this is the perfect summer refresher!

Bored of sipping champagne beneath oversized sun hats at all of those formal tennis matches and regattas you’re obliged to attend? Yeah, us too. With the temperatures rising, you’ll want to shake things up with Jillian and Robert’s sweet Pimm’s Cup instead. Pimm’s No. 1 Cup, a spiced gin-based liqueur, has drifted around England for… Read More »

Soft Pretzel Pizza Bites

Soft Pretzel Pizza Bites Recipe

Remember those tasty microwaveable pizza rolls of your youth? Consider these soft pretzel pizza rolls your grown-up excuse to indulge in the nostalgia of childhood. Yammie creates her own twist on the snacking classic of countless American youth by wrapping pizza sauce and toppings in a delicious soft pretzel dough. The result is a unique… Read More »

The Mai Tai Cocktail

Mai Tai Cocktail

Although there is some contention, the origin of the original Mai Tai has been traced by most back to the shore of San Francisco Bay, where it was created in the mid-1940s by the late Vic Bergeron, restaurateur behind the island-style Trader Vic’s franchise. It may be surprising to learn that a cocktail that conjures… Read More »

Grilled Watermelon Salad with Feta

Grilled Watermelon Salad with Feta

Watermelon slices are a staple at cook-outs, picnics, and practically any summertime get-together that involves food. Whether you treat it like a palette-cleansing desert, carve the rind into a fruit salad bowl, or never seem to get a slice before it disappears, dribbling down your guests’ faces, you’ve got to try it grilled. The first… Read More »

Tropical Mango Papaya Margaritas

Tropical Mango Papaya Margaritas

Nothing screams Cinco de Mayo like a cold, boozy margarita, and this one does not disappoint. It’s difficult to find a margarita that isn’t overwhelmingly sour or sweet, and they can sometimes end up tasting fake instead of fresh. Alaina’s version of this frozen delight includes four different kinds of tropical fruit, including papaya –… Read More »

Mint Julep

Mint Julep Cocktail

Made with fresh mint, bourbon, sugar, and crushed ice, the Mint Julep is the official beverage of the Kentucky Derby. While many types of glassware are versatile and appropriate for all kinds of drinks, a specialized metal cup is traditional for making this iconic drink. The silver or pewter cup fosters frost better than glass,… Read More »

Captain’s Lime Shandy

Captain's Lime Shandy

You could go the Italian route and drink your pizza with a glass of vino, but why not switch it up for the other classic combo: pizza and beer? This cocktail is bright and fresh-just in time for the spring. A shandy is usually a mixture of beer and sparkling lemonade, but Katie puts on… Read More »

The Cin-Cyn Cocktail

The Cin Cyn Cocktail - a variation of the Negroni with Cynar instead of Campari

Most people are scared enough to prep and eat artichokes, much less drink them! Similar to its cousin, the Negroni, this cocktail is made in a simple ratio of 1 :1:1. While the Negroni is typically equal parts of gin, sweet vermouth, and Campari, the Cin Cyn puts Campari to the side in favor of… Read More »

Barramundi Ceviche

Barramundi Ceviche

Have you ever tried making ceviche at home? If not, this is the recipe to start with. Commonly found in seaside towns in Latin America, it’s just as easy to make a refreshing, colorful, and healthy ceviche at home in under an hour. Although the fish is not cooked over heat, the acidic juices from… Read More »

Barramundi Sliders with Lemon Saffron Aioli

Barramundi Sliders with Lemon Saffron Aioli

In our opinion, sliders just might be the perfect meal. They’re compact, handheld, and filled with everything you need for a complete dinner. And, their only limitation is your creativity. In these seafood sliders, Lauren sandwiches honey glazed roasted barramundi between buttery brioche buns. The firm flesh of the barramundi holds its meaty texture when… Read More »

The Maryland Crab Cake

Maryland Crab Cake Recipe

Crab cakes are fit for mini appetizers, sandwiches, and simply eaten solo with a lemon wedge on the side. Most restaurants gravitate toward imported jumbo lump crab since diners assume bigger means better. But authentic Baltimore crab cakes consist of finer meat that doesn’t fall apart. Laura’s recipe on Tide and Thyme relies on the… Read More »

The Sidecar Cocktail

Sidecar Cocktail Recipe

Here, we have an old-school cocktail whose popularity traces back to the notoriously not-so-cocktail-friendly era of Prohibition. The exact birthplace of the Sidecar and the origin of its name are a little hazy, and may or may not have to do with a patron of a Parisian bistro with a habit of showing up in… Read More »