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How-To: Make Jam-Stuffed French Toast with Sqirl

Jessica Koslow of Sqirl shows us how to make next-level French toast with crunchy-soft slabs of brioche, homemade raspberry jam, custard, fleur de sel, and a dash of lemon.
Jessica Koslow
12.30.17
Recipe
Recipe

White Chocolate Eggnog Cookies

Bourbon-spiked eggnog cookies with white chocolate chips and a sprinkle of raw sugar.
Sydney Kramer
12.24.17
Dirty Work
Dirty Work

Cure All Your Winter Woes Like a Russian Grandma

Kachka chef Bonnie Morales's grandma says vodka and raspberry jam can cure a lot of things.
Munchies Staff
12.15.17
Make this
Make this

5 Punch Bowl Cocktails That Will Make You a Party Legend

Put your ego and flair aside and dump all of those golden cocktail ratios into one vessel.
Munchies Staff
12.4.17
Recipe
Recipe

Crispy Turkey Thighs with Chestnut Soup

Chestnuts (and turkey thighs) roasting on an open fire.
Michael Voltaggio
11.25.17
Recipe
Recipe

Easy Chicken Liver Paté

The secret ingredient to this classic appetizer: maple syrup.
Jake Leiber
Aidan O'Neal
11.20.17
Recipe
Recipe

Tommy's Cold Toddy

Cold brew is great, but it's even better with booze.
Dan Solomito
10.15.17
Make this
Make this

How to Make Dreamy Jam- and Custard-Stuffed French Toast

Breakfast is served, and it's these delicious, crunchy-soft slabs of brioche topped with powdered sugar, fleur de sel, and a dash of lemon.
Jessica Koslow
8.27.17
Recipe
Recipe

Summer in a Cup

It doesn't have to be summer to drink this refreshing cocktail.
Corey Polyoka
5.16.17
Breakfast
Breakfast

Jam-Stuffed French Toast

You think you know good French toast, but you have no idea until you've tasted this.
Jessica Koslow
4.8.17
Cocktails
Cocktails

How to Make a World-Class Cocktail Out of Berlin's Convenience Store Booze

In Berlin, we are fortunate enough to have convenience stores called Spätkaufs that cater to drunks and stoners in the darkest hours of the night. I decided to try my hand at making cocktails out of ingredients that you can gather from the Spätkauf at...
Julius Theis
2.10.17
Make this
Make this

Make Matty Matheson’s Epic Lobster Bisque

With eight and a half cups of cream, more than a pound of butter, brandy, wine, and maple syrup, his take on the East Coast classic is just as well-suited for the winter months.
Munchies Staff
1.26.17