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LIFT YOUR SPIRITS!

This daiquiri-like cocktail somehow warms as it refreshes, making it the perfect transition to fall. Don’t shy away from the absinthe—it defines the drink. GLASS: Coupe spritzed with absinthe GARNISH: Cucumber Crush the cucumber and mint in the bottom of the shaker with the rum, lime, and sugar syrup. Shake hard with ice and double

VENTURE THROUGH VIETNAM

HOI AN: My daughter and I started our Vietnamese sojourn in Hoi An, a city on the banks of the poetic Thu Bon River on Vietnam’s south-central coast. Once a major port city, Hoi An has a long history beginning more than 2,000 years ago. The town grew from a small trading post to an

PROOF POSITIVE

I can’t remember the last time a server—working in a packed suburban restaurant, on a Saturday night, in the middle of frenzied dinner rush—asked me if I’d like to spend a little more quality time with my cocktail before discussing my food order. Patience, in the restaurant world, is usually a financial liability. The fewer

TASTE OF THE BAYOU

Me oh, my oh! If you’re not singing and swaying to Hank Williams “Jambalaya (On the Bayou)” while cooking this jambalaya recipe, well, why not? Hearty, homey, and jumping with flavor, jambalaya is as celebratory as the song Williams wrote in 1952. He came up with the bouncy composition while listening to Cajuns talk about

ANCHO-BRAISED LAMB SHANKS

This is one of those “low & slow” roasts that yields fabulously tender results. You’ll put the shanks in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, leaves plenty of juices to reheat and glaze the shanks when you serve the dish the next day. Served with

GRECIAN GETAWAY

In our family when you turn 16, we take a trip instead of having a big birthday celebration. So, when our dear Annie turned that magical number, she told us that she wanted to go to Santorini. Knowing this adventure was on the horizon, I began following travel blogs, hoping to plan the perfect trip.

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