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This seasonal drink—featuring Irish whiskey, whipping cream, and orange-flower water—makes for a sophisticated St. Patrick's Day indulgence
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While each bartender has a preferred whiskey, we tried them all with Jameson with great results.
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Don’t be afraid to customize this coffee cocktail. Soy milk, almond milk, half-and-half—it all works in this delicious mix of caffeine and dessert.
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Who knew Ireland had such a bounty of fresh ingredients, talented cheesemakers, and sophisticated chefs? Matt Gross learns firsthand
Recipes
“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
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This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).
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Culture
Good for a month in the fridge, homemade Irish cream makes a great hostess gift or party favor.
Hannah Sullivan
Cooking
Do a little (Irish) jig. Make a little (whiskey) cocktail. Get down tonight
Andrew Knowlton
New-school fry-ups, sweet breakfast nooks, and cute corner pubs await in Dublin’s hip Portobello hood, where the nightlife-loving locals are lazing away their days.
Eimear Lynch
Culture
Restaurants
The legendary New York Magazine restaurant critic died on November 1 at the age of 88. Writer Jordana Rothman remembers her booming personality and fearless feather-ruffling approach.
Jordana Rothman
Restaurants
Who knew Ireland had such a bounty of fresh ingredients, talented cheesemakers, and sophisticated chefs? Last weekend Matt Gross learned firsthand
Matt Gross
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Cheesy Artichoke Appetizers recipe.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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You don't just taste it, you feel it. Check out PHILADELPHIA Cream Cheese Frosting recipe.
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“The different hats I wear are: shop prepping, cooking, packing, delivering, dispatcher, customer service, graphic designer. Why I do everything is because I don’t know that you’re not supposed to do everything–I don’t come from the industry.” Bon Appétit spends a day on the line with chef Salvatore La Rosa, the one-man-show behind Brooklyn’s hottest new lunch delivery service, Salvo’s Cucina Casalinga.