© iStockphoto / Thinkstock-
Chef Melanie Hammericksen says making creme brulee is "really quite simple."
Video: Creme brulee at OCI
More > OCI Chef Melanie Hammericksen says making creme brulee is "really quite simple."
Video: Creme brulee at OCI
More > Oregon Culinary Institute's Chef Bikram Vaidya shares one of his favorite dishes: lamb curry.
Video: Lamb curry by Chef Bikram Vaidya
More > Oregon Culinary Institute's Chef Bikram Vaidya shares one of his favorite dishes: lamb curry.
Video: Lamb curry by Chef Bikram Vaidya
More >
-
For successful grilling, two techniques are essential -- direct grilling and indirect grilling.
More > For successful grilling, two techniques are essential -- direct grilling and indirect grilling.
More > Check out these tips on where to visit in Naples, Italy.
More > Check out these tips on where to visit in Naples, Italy. More > Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
More > Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
More > In the birthplace of the world's favorite food, the best pizza comes down to the basics.More > In the birthplace of the world's favorite food, the best pizza comes down to the basics.More > The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
More > The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
More > Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More > Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More > Asparagus is one of the spring season's most celebrated vegetables.More > Asparagus is one of the spring season's most celebrated vegetables.More > A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.More > A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.More > The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.More > The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.More > The humble, hearty oat deserves a closer look.More > The humble, hearty oat deserves a closer look.More >
By the Editors of Saveur
It's the time of year to put on our fanciest party clothes, deck the halls, and invite everyone we know to join and make merry, and there's no better way to do it than with a big bowl of punch.
There's so much to love about this classic drink style: the deep, rich flavors; the communal joy of sharing with friends; even the act of pulling out our favorite vintage glass punch bowl makes us feel more festive.
Not to mention that it makes playing host so much easier: no active bartending required, and the bowl naturally becomes the party's centerpiece, a focal point over which new friendships are formed as glasses are filled and refilled.
Inspired by the endless possibilities of the punch bowl, we asked expert mixology team All in Good Spirits to develop four cold-weather punch recipes, unique and unexpected large-format cocktails perfect for the season.
Each punch features a different spirit base, from tequila to gin to a strikingly festive combination of sherry and whiskey.
See the gallery of Four Holiday Punch Recipes »
