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THE SIDECAR

Created over a century ago, the Sidecar is perhaps the world’s most popular cognac cocktail— and understandably so. Elegant cognac is shaken with freshly squeezed lemon juice and orange liqueur, resulting in cozy, tart-sweet- dry perfection. The sugared rim is optional but strongly recommended as it lends a touch of balanced sweetness to each sip.

DELIZIOSO DENUCCI’S

The pride Chef Salvatore “Sal” Lo Cascio takes in his handiwork is apparent. Stepping from the kitchen with a fresh-baked pesto pizza held aloft, Lo Cascio sets the pie down on a table at the recently opened DeNucci’s in Highland Park, and says with grin, “And there you go!” It’s no surprise that Lo Cascio’s

LOVE IS IN THE AIR

The Aviation is a classic pre-Prohibition era cocktail created in the years following the birth of flight—a liquid love letter, if you will, to the aviation industry. Its dreamy purple hue comes from crème de violette, a liqueur made from infused violets. AVIATIONLuxardo maraschino liqueur, a main ingredient in the Aviation, is a clear Italian

RUSSIAN VEGETABLE PIE WITH WHOLE WHEAT & NUT FLOUR CRUST

Anna Thomas’ The Vegetarian Epicure-Books One and Two were the first cookbooks I ever owned. Originally published in the early ‘70s, I bought them more than a decade later when I was out of college and eager to cook vegetables in a fresh and delicious way. Her Russian Vegetable Pie, filled with cabbage, onion, and

COZY COPENHAGEN AND HOT HELSINKI

Our Scandinavian adventure began in Copenhagen, a city bursting with charm. Its winding canals, cobblestone streets, bridges, and colorful facades create a storybook setting, while its many neighborhoods each offer a distinct personality. We made the NH Collection Copenhagen, (nh-collection.com) perched on the Inner Harbor in the Christianshavn neighborhood, our home base. Translated as “Christian’s

STRAWBERRY BLITZ TORTE

I love strawberries. I eat them out of hand, make pies and jams with them, macerate them, even grill and pepper them. So, imagine my delight at finding myself knee-deep in Pete Ambrose’s organic strawberry patch on Wadmalaw Island, South Carolina, where he’s been harvesting the luscious berries since January. Together we worked our way

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