Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com.
I saw a few flowers on the strawberry plants in my backyard today and it made me so anxious to taste the first ripe berries of the summer—provided the rabbits/birds/my dog don’t get to them first. No matter what kind of berries you get your hands on, I bet they’ll taste great in this Smitten Kitchen berry-buttermilk…
Go into a Hummus & Pita Co. this afternoon and whisper “Can I shake it up?” to an employee. You could also say the ‘secret phrase’ at a normal volume, presumably, but it’ll be more fun if you whisper. Regardless, let loose the magic words, and you’ll be able to get a little sneak preview of the very latest in…
Somewhere around the early 2000s, a cupcake revolution occurred. Cupcakes had existed prior to this, of course, but mostly as a dessert for kids’ parties. Then came Magnolia Bakery and Sex And The City, and voila: Gourmet, $6 cupcakes were fucking everywhere. (In a previous job, I was tasked with covering the debut of…
As I’ve mentioned, I am an aspirational baker, but not a very successful one in practice. Anything more complicated than the Toll House recipe on the back of the chocolate-chip package is bound to throw me for an absolute loop.
If you’re going to watch the big game somewhere on Sunday, it’s likely at the home of family, neighbors, and/or friends. And you’ve probably been advised to “just bring anything.” I’ve been to enough of these events to know what the typical layout will consist of: many chips and lots of dips, usually of the extremely…
January is either the worst time to release a new line of ice cream flavors (it’s frickin’ cold!) or the best (we’re frickin’ bored!) To kick off the new year, Ben & Jerry’s is going with the latter. After so many years of churning out rich, progressively minded pints of ice cream, it seems that inspired dessert…
The ABC entrepreneur reality show Shark Tank has some successful food products to its credit, like Wicked Good Cupcakes and Cousins Maine Lobster. This next one sounds a bit unlikely, but is already on supermarket shelves nonetheless. Delighted By Hummus is in fact based in chickpeas, but uses that usually savory base…
I grew up in Richmond, Virginia, but bussed 35 miles each day to a performing arts high school in the town of Petersburg. Several times a week during the spring, I’d get out of class early with the rest of the girls on the varsity tennis team, and we’d haul our bulky bags onto a bus for our away games, motoring down…
I, privileged Yankee pie consumer, had previously been unaware of the many pleasures of the saltine cracker pie crust. I had thought the pinnacle of pie crusts—let’s face it, the best part of any pie—involved graham cracker or flour and shortening. But it wasn’t until I encountered this recipe for Atlantic Beach tart,…
Your first bite begins with the familiar burst of squishy, fruity, gelatin cool. The second spoonful brings flavors of strawberry, cucumber, and cottage cheese. Topping it off, a scoop of whipped cream and marshmallows. Americans have long found ways to combine disparate ingredients into a Frankensteined whole. This…
Let’s say you want to stage a murder scene this weekend. In the spirit of community, you invite the neighborhood kids over. Now, toddlers being toddlers, you just know they’ll stick their grubby little fingers into the knife wounds, their wee shoes splashing about in the puddle formed by your victim’s lacerated…
