By Dr. Elixir Mixing cocktails at home can easily result in your cocktails matching or exceeding cocktails served in most restaurants.  A technique that has been around for a long time that is now coming back in fashion is “fat washing” the alcohol.  This is an easy to do technique that has the unique benefits of softening the harshness of ...

Writing by Ava Fleisher Photography by Justin Negard Envision, if you will, a hot summer day amidst the height of the COVID-19 pandemic in June 2020. With the sun beaming down on the parking lot of Northern Westchester Hospital, healthcare workers flocked to a trailer where free lunches were served by Jason Charles and his family, who own what is ...

Writing by Gia Miller Photography by Justin Negard It’s hard work running a restaurant, much less two. But the Jewel of Himalaya owner is perfectly suited for it — he's worked tirelessly his entire life. When Tshering T. Lama was five years old, his parents enrolled him in a boarding school. He lived in a small Nepalese village called Solukhumbu, ...

In 2015, at the Burlington, VT, farmer’s market, I was introduced to the best vodka I ever tasted. It was called Literary Dog, and it was created and produced by David Howe at his farm, which later became known as Elm Brook Farm. Their vodka was derived from maple syrup and distilled 23 times. I was so impressed by their ...

Writing  by Cathy Deutsch Artwork by Elizabeth Gourlay Photography by Justin Negard Holidays – especially Thanksgiving, Hanukkah and Christmas – are often where we gather with family and friends around the dining table in celebration of honored customs and traditions. For this Connecting in the Kitchen, we’ve skipped all the boring stuff (the turkey and ham, infinite variations of potatoes, ...

Writing  by Cathy Deutsch Photography by Justin Negard French-born pastry chef Patrice Yvon and his wife Lorna own and operate L’Anjou Pâtisserie Française in Mount Kisco. Growing up in France, Yvon has fond memories of Galette de Rois (King Cake), which is served during Epiphany (January 6).  The cake is topped with a golden crown and has a porcelain figurine ...

It’s that time of year when some of us take a vacation to a warm and sunny destination, some of us travel to even colder places to participate in outdoor sports, and some of us simply stay put. With that in mind, I created a cocktail that can work in any climate or location. Whatever your plans are this holiday ...

This is one of the most popular drinks on Jay Street Café’s spring and summer menu. Serves two. 2 oz. orange blossom pomegranate syrup 2 oz. elderflower liqueur, such as St. Germaine Prosecco Club soda Edible flowers for garnish Pour the first two ingredients evenly into two wine glasses. Add Prosecco, almost to the top. Top off with club soda, ...

Another popular drink during the spring/summer at Jay Street Café, this one focuses on one of the trendiest cocktail ingredients, mezcal. Serves two. 4 oz. mezcal 4 oz. grapefruit-flavored syrup 1 ½ oz. lime juice 4 whole sage leaves Tajín Clasico chili salt Club soda 2 lime wedges Add all ingredients to the shaker and fill with ice. Shake well ...