Sigalon's Gastronomy Soup

For a little Friday morning entertainment, and in honor of Cocktail Week, we couldn't resist posting this clip from the classic 1988 Tom Cruise movie Cocktail. Why simply make a drink when you can shake and shimmy and throw down a drink, the crowd clapping and cheering you on! (Although come to think of it, that's what I do every time my husband pulls out the bar...)

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We have a veritable buffet of awesome posts from our archives this week. There's Julia Child like you've never seen her before, an insanely addictive recipe for raw cacao avocado mousse, some must-have snacks for your next game night, and much more. More

I remember going to a bar shortly after I turned 21. I ordered a beer, and my friend ordered a milkshake. Instantly I wanted to change my order, even if it meant not taking advantage of the privilege I'd waited so long to achieve. A milkshake? At a bar? No fair! But why not update your favorite childhood treat to something a little more adult? Read on for 5 great ideas. More

Q: My parents frequently purchase a half a cow from a local farmer. They received liver in their most recent delivery, and my mother would love to try making liverwurst. Does anyone know an easy recipe for homemade liverwurst?

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This 80's kitchen was in need of updated appliances, cabinetry, and an overall space adjustment. By taking extra space from rooms adjacent to the kitchen, the kitchen was opened up for a light and bright gourmet chef's kitchen.

• A Kitchen Opens Up
  Apartment Therapy

Cocktail Week is typically devoted to drinks, but your favorite booze doesn't have to stay in a glass. Liquor-soaked foods add just the right amount of punch. Why use regular raisins when you can use cognac-soaked raisins? Why grill regular shrimp when you can make whiskey-soaked maple shrimp? Inspired? So are we. More

Tiki culture has, up until quite recently, completely bemused me. The underground clubs and parties decked out in coconut shells and grass skirts seemed to promote an overwrought nostalgia, an incredibly kitschy style of decor, and cocktails that were anything but restrained. Well, my mind has been completely changed.

If you, like me, are somewhat clueless about the enduring appeal of tropical drinks and tiki masks, get the inside scoop on the world of tiki from Matt "Kuku Ahu" Thatcher, founder of a local tiki society and a wicked good mixologist. I have just three words for you: "Tahitian Treat reduction." More

I'm not a fan of quirky weight loss and health food claims. It's seems like every week there's a new litany of superfoods promising to keep us forever young, slim and healthy only to be replaced by a different list the following week. I long ago stopped paying attention to most of them. So I was a little surprised that this tonic, which was originally called Tangerine Weight-Orade and is straight from weight-loss and health guru Dr. Oz, caught my eye. Perhaps because more than anything it sounded simple and delicious: green tea, fresh tangerine and mint. Yum!
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If you're looking for an easy way to take care of your guests, look no further than the ubiquitous, ever-handy Mason jar. We all probably have a few canning jars at the back of the pantry, and they can be extra helpful when it comes to parties and gatherings. Pre-make cool cocktails before your guests arrive with this simple tip! More

A classic cocktail book and a house cocktail journal are great items to have around to keep tabs on your favorite cocktail recipes and tutorials. But an even easier option? Hanging one of these posters for quick measurement and ingredient rundowns. Bonus: they look pretty snazzy, too. More

After many years waiting tables and working in restaurants my only brush with bitters was as the staff cure all for hangovers. After a late night we'd all belly up to bar for our daily drink of bitters and soda. It cured everything from a headache to indigestion. Then it was only Angostura but now with the cocktail craze comes the bitters boom, and yes a book dedicated solely to this aromatic flavoring agent. More

I was born in LA in the seventies which meant, among other things, there were margaritas, a cedar hot tub, and Eagles and Steely Dan records playing a lot at our house.

I remember my dad in bell-bottom jeans with woven Guatemalan belts and tied his hair back with a scrap of leather while letting his massive beard spread across his chest. My mom also wore flared jeans, hers high-waisted, with flouncy pastel tops and long silky blown-out hair. If you are over a certain age, these are probably familiar images. More

Finding the perfect brownie recipe is as personal as driving a manual versus an automatic, or choosing boxers over briefs. Some people like their brownies gooey, fudgy, and on the cusp of raw. Others like them fluffy, cakelike, and cooked all the way through. But part of the beauty in finding your favorite is not in the actual brownie but in the quest. You've got to kiss a lot of frogs to land the prince; you've got to bake a lot of brownies to find "the one." More

We aren't big drinkers in my household, but it's nice to have a little something around for guests. Which means our liquor cabinet needs aren't much: No glass and mirrored giant in the corner of the living room. That's why I'm taken with these nifty DIY ideas. I'd love to create a small liquor cabinet (that doesn't necessarily look like one) with nothing but elbow grease and little to none of the green stuff. More

For Cocktail Week at The Kitchn, I decided to share, well, not much of a cocktail recipe at all. The thing is, I rotate between three alcoholic beverages year round: vodka + lemonade, vodka + ginger beer, and vodka + orange juice. Yes, I am very adventurous when it comes to my booze. More

Today's Delicious Links include a hot pink soup, rosemary buttermilk pound cake and granola-stuffed strawberries (wow!). More

The Grower's Exchange, a family-run farm in Virginia specializing in unusual and hard-to-find herbs, has chosen Bee Balm as the 2013 Notable Native Herb. If you're not familiar with the herb, it's actually gaining popularity as a culinary herb and makes a great substitute for oregano. (Bee balm pizza, anyone?) More