Story | Dec 30, 2012 | 6:20 AM
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Story | Jun 18, 2013 | 2:46 PMThink back to the last time you wore a plastic lei—on spring break or a cruise ship, perhaps? Chances are, you also were drinking a frozen pink daiquiri with enough sugar to make you twitch. The daiquiri, which historically was a three-ingredient mix of rum, lime juice and sugar, has lost sight over the last few decades of its roots as a simple, sweet-tart refresher. But a recent trend toward pared-down, fewer-ingredient cocktails means more Chicago bartenders are rediscovering the tropical drink's origins. "In America, you think of a daiquiri and you think of a slushie machine. It was kind of bastardized in the '80s by Chili's and TGI Fridays," said Justin Anderson, beverage manager at Fulton Market's South American-inspired restaurant La Sirena Clandestina. "But really, you can have very simple ingredients and make a great daiquiri." Though they're ditching sugar-loaded mixes in favor of fresh limes and high-quality rum, bars aren't all serving up the same riff on the drink. From classic presentations to habanero- and watermelon-flavored versions, allow the daiquiri to reintroduce itself. email@example.com | @redeyeeatdrink
Story | Mar 26, 2012 | 4:47 PM
Bacon-Chicken Sliders with Raspberry-Onion Spread Bake-Off® Contest 45, 2012 Cameron Bailey, Salt Lake City, Utah Prep Time: 45 Min Total Time: 45 Min Makes: 8 sandwiches Ingredients 1 can Pillsbury Place ‘n Bake refrigerated crescent rounds 1...
Story | Jun 20, 2012 | 4:48 PM
To celebrate Disney Pixar's movie “Brave,” in theaters June 22, Ricky Eisen, founder of New York's Events and Celebrations by Between the Bread, is sharing tips on how to throw a Scottish-themed party, with décor, menu ideas and recipes. Menu
Story | May 28, 2012 | 8:31 AM