Photography by Justin Negard This cocktail is a riff off of a traditional daiquiri, a drink typically made with rum and lime juice. Several months ago, I visited an organic coffee/chocolate/rum farm in Belize where I learned more about rum. The most authentic form, now rare, is crafted from fresh sugar cane juice, and is known as agricultural rum. (Most ...

By Dr. Elixir Photography by Justin Negard This cocktail is a tribute to José Andrés, a brilliant chef and humanitarian. Several months ago, I heard an interview where Andrés shared the story behind his seafoam margarita. While at the beach, Andrés noticed the light and airy quality of the ocean’s foam. He cupped some water with his hands, tasted it, ...

For Simi Polozani, owner of Bia American Kitchen in Chappaqua, building and running a restaurant means always working alongside his crew and staff. By Gia Miller      Photography by Justin Negard Opening a restaurant is not for the faint of heart. Everything from financing and construction to finding and hiring good employees can cause delays and additional stress. And ...

By Dr. Elixir  Photography by Justin Negard Willow Furniture & Design asked me to create a cocktail and a mocktail in their honor, and I happily agreed. They requested I use prosecco for the cocktail, and I chose to keep the carbonation theme for the mocktail, creating two Bellini-inspired drinks that are light and refreshing. Dr. Elixir Ingredients SERVES ONE ...

By Dr. Elixir  Photography by Justin Negard Whether you just got back from a warm vacation or are dreaming of escaping the cold, a Batida is the perfect cocktail to conjure up those tropical vibes. This Brazilian cocktail features their famed spirit cachaça, fruit juice or coconut milk, and sugar. For this version, I combined two traditional recipes, blending coconut ...

Writing & Photography by Justin Negard It all starts with a bowl of grapes. “Is that it?” you think to yourself. “I came here for a handful of purple grapes and a bottle of water on a lunch tray?” After all, this is the Culinary Institute of America (CIA)—the oldest, and some would argue the best, culinary school in America, ...

By Kayla Schmidt Leftovers are inevitable most of the time, but they also lead to immense food waste. Our country in particular suffers from this; according to the U.S. Department of Agriculture, 30-40 percent of the food supply in the United States is waste. But there is so much you can do with leftover meals and scraps that can help ...

By Dr. Elixir  Photography by Justin Negard I loved and collected wines for many years before adding cocktails to the list of alcoholic beverages I enjoy. This one is the perfect marriage of the two, with the red wine adding another layer of flavors to a traditional old-fashioned.  To me, this cocktail is just like New York: lots of flavor ...

By Gia Miller When time is of the essence, it seems easier to grab the can, jar, bag, packet or box of food. However, ditching packaged food is better for your health (no additives or preservatives) and your tastebuds. All recipes below can be made in 15 minutes or less, except for the beans, which have about 15 minutes of ...