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Learn How to Craft The Perfect Cheese Board

Jun 20, 2016  |   Contributor: Jackie Bryant

Summer is finally here, which means it’s time to think about entertaining. Setting the tone is crucial to having the ultimate warm weather soireé, so you’ll have to think about more than just what you’re serving for dinner. Your guests will likely arrive to the party hungry, which makes cheese the perfect appetizer to serve alongside a cold, crisp white wine or rosé. To find out how to craft the perfect summer cheese board, JustLuxe spoke to Brent Delman, also known as The Cheese Guy, a Westchester, New York-based cheesemonger who produces over 25 vegetarian, artisan, family farm-run, kosher and organic cheeses. All cheeses from The Cheese Guy are made on small farms and creameries in the Unite... Read More

Five Different Takes on the Vodka Martini

Jun 15, 2016  |   Contributor: Jackie Bryant

The martini is a drink that hardly needs an introduction – it’s the official vice of James Bond, after all.  Its drinkers signal to the world that they’re cultured, classy and maybe a little bit mysterious. For the uninitiated, a classic martini is made with gin and vermouth and garnished with an olive or lemon twist. Another variation uses vodka in place of gin, and drinkers can have the cocktail on the rocks or, as Mr. Bond would prefer it, “shaken, not stirred.”  Either way, be it through vigorous stirring or a good shake, the drink is intended to be so cold it almost hurts.

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Celebrate Negroni Week With 3 Fresh Recipes

Jun 9, 2016  |   Contributor: Jackie Bryant

If you’re a tippler of any kind, you’ll know that this week is Negroni week. This bitter cocktail, originally from Italy but now loved the world over, has been the latest addition to any hip cocktail menu. No longer just dry gin, sweet vermouth and Campari, the Negroni has been co-opted to include mezcal and other liquors. This themed week now has over 6,000 bars and restaurants participating, with each location donating a portion of the proceeds from every Negroni or Negroni-like drink to a charity of their choice.

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How to Bake a Cake Inside an Ostrich Egg (Because Easter!)

Mar 21, 2016  |   Contributor: Mila Pantovich

Remember those little plastic Easter eggs your parents used to fill with goodies? Well, the Regent Taipei has taken that concept and blown it away with their unique cake-filled ostrich egg. Available at the hotel from March 25 to April 5, the one-of-kind treat is made by filling the large egg with fine cake batter and then carefully baking.

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A New World Whisky of the Year?

Mar 10, 2016  |   Contributor: Emily Arden Wells

Ever since Yamazaki Sherry Cask 2013 was named the “World Whisky of the Year” in Jim Murray’s Whisky Bible 2015, it has become one of the most highly covetable whiskies on the planet. In the wake of the award, sales of Japanese whiskey exploded and new, non-age statement releases (such as Hibiki Harmony) were brought to market to help relieve some of the demand. 

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Chef Ari Taymor on the LA Food Sceneís Newfound Sense of Self

Feb 8, 2016  |   Contributor: Mila Pantovich

Chef Ari Taymor may be young, but he’s already made a huge impact on the Los Angeles culinary scene. Before turning 30, his critically-acclaimed Alma was named the best new restaurant in 2013 by Bon Appetite, he won Best New Chef by Food & Wine and was nominated for the James Beard Rising Star Award in 2015.

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NYC's The Rickey Makes New Year's Resolutions Easy With These 3 Healthy Craft Cocktails

Jan 12, 2016  |   Contributor: Mila Pantovich

We have all heard the phrase “new year, new you,” and as much as it drives some of us crazy, a new year is the perfect excuse to make a change. Sure, there’s never anything stopping you from doing that on a random Wednesday in June, but catchy slogans are fun. Most New Year’s resolutions revolve around adopting healthier habits and more often than not, alcohol is usually involved. Which is why The Rickey in Midtown Manhattan has created some special craft cocktails you don’t have to feel too guilty over.

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Toast Bloody Mary Day With These 3 Unique Vodka Recipes

Jan 1, 2016  |   Contributor: Vicki Arkoff

America’s favorite way to nurse a hangover is with a Bloody Mary, so it should be no surprise that New Year’s Day also happens to be National Bloody Mary Day.“Bloody Marys are one of the best hangover drinks because there is so much substance to [them],” says award-winning mixologist Ryan Wainwright of Terrine RestaurantRead More

'Tis the Season for Fresh Cranberry Cocktails: Enjoy the New Year With These 6 Tasty Concoctions

Dec 29, 2015  |   Contributor: Vicki Arkoff

Ruby-red cranberries have a way of livening up the holidays, especially in that sweet spot between Christmas and New Year's Eve. Luckily, they are plentiful all season, which means that clever mixologists have time to discover new ways to harness their amazing color and tart flavor. It’s easy to overlook just how delicious fresh pressed and unsweetened cranberry juice can taste in a cocktail (especially those that utilize gin, vodka, tequila and rye), but you should really try it when mixing these recipes instead of turning to bottled versions. 

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5 Delicious Ways to Drink Pumpkin Pie for the Holidays

Dec 17, 2015  |   Contributor: Vicki Arkoff

It’s the delicious time of year when the irresistible scent of allspice fills the air and pumpkin spice lattes fill Instagram. But you don’t have to stalk your local coffee shop to get your seasonally-themed caffeine fix. It’s easy to stock your kitchen and bar with pumpkin spice coffees, syrups and sauces—even including Starbucks’ secret ingredient, Fontana’s pumpkin spice sauce, and Torani’s pumpkin spice and pie syrups. 

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Never Forget a Dinner Ingredient Again With Plated's Chef-Designed Recipe Deliveries

Dec 16, 2015  |   Contributor: Mila Pantovich

I love to cook, but I rarely have the time. Okay, so I have the time, but let’s be honest, I’d rather binge watch the newest Netflix series than figure out what I want to make for dinner. Besides, trekking to the grocery store always ends with my getting home just in time to realize that I forgot one of the most important items. This is why I decided to try Plated, one of the most popular food delivery services out there that sends recipes and ingredients straight to your door. 

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Go Ahead and Grab Seconds of This Guilt-Free Pistachio Pumpkin Cheesecake

Nov 26, 2015  |   Contributor: Mila Pantovich

As the nutritionist for NBC’s The Biggest Loser, James Beard Award-winning chef Cheryl Forberg seems to know a thing or two about healthy eating, especially when it comes to our holiday favorites. Sure, you can go on a strict diet right after Thanksgiving as a punishment for that second (or fourth) slice of pie, or you can prepare a recipe that really isn’t that bad to begin with. 

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Add This Black Quinoa-Stuffed Acorn Squash Dish to Your Repertoire

Nov 16, 2015  |   Contributor: Mila Pantovich

Based in Miami, Le Basque is a full-service catering and event design company that offers bespoke menus for uber private occasions. By offering impeccable cuisine, they have acquired an impressive client list that includes companies like Aston Martin, Chanel and Armani, and individuals like President Barack Obama and HH MM The King and Queen of Spain, Don Juan. Naturally, if Le Basque is good enough for them, they’re certainly good enough for us! Which is why we are highlighting this delicious recipe for quinoa-stuffed squash.

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We've Got Your Halloween Boo-ze: 10 Cocktails Thatíll Put You in Hauntingly-Good Spirits

Oct 28, 2015  |   Contributor: Mila Pantovich

Halloween may be all about the candy for kids, but for adults it means sexy costumes and stiff drinks. Sure, a spooky cocktail is usually all in the name, but presentation can go a long way. There are classy options that offer a hint of fall charm and messier concoctions designed to mimic eyeballs and smoky cauldrons. No matter which route you take though, these 10 recipes are sure to get you in the creepy mood. 

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Celebrate the Uprising of Rye Whiskey With These 9 Unique Cocktail Recipes

Oct 16, 2015  |   Contributor: Mila Pantovich

Rye whiskey may have been fairly unpopular a few years ago, but it’s back in a big way. According to NBC News, supplier revenues have increased from $15 million in 2009 to well over to $106 million as of 2014. “The growth of rye whiskey has been phenomenal, given that as late as 2000, rye volumes were virtually nonexistent with only a handful of brands in the U.S. market,” says David Ozgo, chief economist at Distilled Spirits Council of the United States. 

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