FOOD
Easy, passed, shareable drink and food is so right now! It also happens to be the theme of the new book Short Cocktails and Small Bites by Julia Charles.
Spreading holiday cheer with a freshly baked sweet treat is the way to anyone’s heart, but the busy season can make it tricky to carve out time to make everything from scratch. Step in a few helpful shortcuts that cut kitchen prep time without compromising on taste.
From small gatherings to the traditional family dinner, here are five bottles to suit any guest at your celebration.
Q&A with the head chef of Sea Breeze Beach House.
4 easy tweaks to make your food more tasty, eco-friendly, and quick to prepare.
Who doesn’t want to wow guests (beyond the food, of course) at their dinner party? Tablescapes allow hosts to show off their personal style and create a unique ambiance.
Juicy, sweet, sun-ripened peppers feature heavily in the cuisine of Morocco. The tagine is one of those dishes you’ll find in Morocco at street stalls, bus stations, and cafés.
Herbs boost the flavour of any dish, allowing you to use less oil and salt, but also have a slew of nutritional benefits. CSL has selected four of our faves that will transform your cooking.
Tiramisù (which literally translates from the Italian as ‘pick-me-up’) must be one of the best-loved desserts in the world. It has all the essential elements of a perfect pudding—alcohol, creamy custard and cocoa.
Any good mixologist will tell you that the secret to a good cocktail is balance. The same is true (even more so) for mocktails, where a hint of sweetness a dash of sour, a little sparkle and the refreshing notes from herbs should come together to create something surprising for the palate.
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