My bartending style tends to run less towards the carefully measured, tried-and-true recipes and more towards the “What’s in my fridge right now?” trial-and-error method. I rarely use actual measures, because what is “good” depends on how many people are drinking, how liquored up they want to be, and how well they hold all that liquor.

That being said, I have a few favorite drinks that do really well in cold weather.

Peppermint Hot Chocolate:

This ain’t your grandma’s hot cocoa. (Or maybe it is…) I like to add a few drops (or shots) of Peppermint Schnapps to hot chocolate for an immediate warm-up. Make the cocoa with milk if you like it creamier.

Cinnamon Vanilla Cream:

One day my love of Starbucks and alcohol collided, and this drink was born. I just poured some Cinnamon Schnapps into my Vanilla Crème, and – voilà – an innocuous looking brew. Yes, I did keep it all in the Starbucks container. You can make your own Vanilla crème by warming up milk, adding a drop or two of vanilla extract, sugar to taste, and topping it off with whipped cream.

Hot (Spiked) Apple Cider:

First, you need to find some alcoholic apple cider. It’s probably somewhere between the beer and wine sections. Two bottles is a good amount to start with. On the stove, get it simmering with two cinnamon sticks, a tablespoon of cloves, a little bit of sugar and some nutmeg. What really makes it piping hot though, is the addition of either rum or apple brandy. Be generous, ladies – the apple cider has lost most of its alcoholic content in the heating process. Read More »

Happy Black Friday! Are you out soaking up the sales and bitchy soccer moms Christmas Spirit at the mall? Or are you home attempting to digest the 6 pounds of food you ate last night? Maybe you are spending the day with family and friends.

Whatever you are doing, welcome to holiday season! Sure, you may not be able to shop, shop, shop like you usually do this time of year (thank you, Wall Street!), but that doesn’t make it any less glorious! There’s the music! And the movies! And the general good mood of everyone around you. We, like everyone else, loooove this time of year…and we don’t even celebrate Christmas!

What is your favorite thing about the holiday season? We asked our writers and here is what they had to say: Read More »

Feel that chill in the air? It’s (finally) Fall, and that means we can all put away the iced lattes and curl up in front of an imaginary fireplace with a good book and a hot beverage.

My personal favorite is mulled cider, which is super easy to make and, when you need that extra kick, goes very nicely with a little bit of rum.

Here’s what you need to get started:

A small saucepan

Apple Cider (the dark brown cloudy kind, don’t use apple juice!)

Brown sugar

Allspice

Cloves

Cinnamon sticks

An orange

Cheescloth

Rum (optional)

You can find Allspice, cloves and cinnamon in the spice section of any grocery store—make sure to buy them whole, not ground or powder! Cheesecloth is a bit harder to find—if you’re stuck, just get yourself a small strainer that has very fine holes. Read More »

It’s about this time of year that I start to get a little crazy. I start to get a little obsessive and over-indulgent. This is the time of year I start my annual hunt for all things orange. More specifically, I start looking for and eating every pumpkin-flavored food I can get my hands on.

This year, on the day Starbucks started serving their pumpkin spice latte (also known as the best day of the year), it was 88 degrees in Boston. Not exactly pumpkin-eating weather. But did that stop me from ordering a large steaming hot pumpkin spice latte and sipping it in the sun? Obviously not.

Don’t let the all too short pumpkin-eating season pass you by! Indulge. Just don’t indulge so much you start to turn orange. What? Trust me, it happens.

There is more to pumpkins than pumpkin pie:

Pumpkin Coffee: Of course there’s the classic pumpkin spice latte that almost every coffee shop (worth my business anyway) serves. But lots of coffee shops are also coming up with other pumpkin-flavored drinks. All are worth trying, but if you’re concerned with the calories and fat in a latte, just ask for a regular coffee with a little bit of the pumpkin-flavored syrup. It’s perfect when you just want a cup of coffee with a smidge of flavoring. And it’s usually much cheaper than ordering a latte too. Read More »

The New York Times recently came out with a list of the top 11 easily accessible foods of which people should really be eating more. While I can’t say there are any real shockers on the list, I am pretty happy with my diet where it stands.

It’s definitely nice to know that the Times was thinking about regular people and regular grocery stores when they made this list (for example, you won’t find any pleas to track down and eat foods like arrowroot or Cornish game hens), but honestly, who is going to read this list and think, “Swiss chard and fresh beets! Now that I know this, I’d better get a move on to the grocery store!”?

Without further ado, I present to you the list and my own personal commentary on each food:

1. Beets. I’m not going to lie; I actually kind of like beets, but I haven’t eaten them for years, not since they were prepared for me from a can in my school’s cafeteria. Actually, that’s not true—I did buy some actual fresh beets a few weeks ago and try to cook them in the oven, but it was a disaster. They ended up not softening enough and dyeing those hard-to-reach spots between my fingernails fuchsia for two days. Read More »

Moving is one of those experiences that forces you to look at what quantifies your existence in the real world. As I box up books and birthday cards, clothing and toiletries, it occurs to me that my possessions are ideal for a nomadic lifestyle.

Aside from my bed, I could pick up and go at any time to start over in another overpriced, undersized apartment. This feeling is surprisingly liberating in the “world is my oyster” sense. Wee! I can go anywhere! My options are limitless, budgeting excluded!

After rigorously going through my wardrobe and neatening my bedroom, I took stock of my kitchen. I really have nothing to take with me, save for my toaster oven, which was a birthday gift from my roommate and is my favorite appliance of all time. As I lovingly patted the top of it, assuring her that her new home would offer her counter space, I thought how much easier takeout is than cooking. Food out is so much better. Food at home is so… bland.

Why? Because spices are freaking expensive and salt and pepper can only do so much. But really, overall, I could save tons of money if I would stop getting delivery and started grocery shopping. After some serious contemplation, I comprised the following list of spices that must be staples to my future creative kitchen: Read More »