Your weekly guide to the farmers’ market from Good Food.
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. His bar arsenal includes bottles of stinging nettle infused Pisco, tequila infused with seaweed and guavas and mushroom scented bourbon. This Thanksgiving, he suggests a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth. The preparation is simple – but the ingredients need a week to infuse, so start now!
Everyone knows that Texans are serious about their barbecue, so we asked Texas Monthly BBQ Editor Daniel Vaughn to explain the regional differences within the state’s most famous delicacy. If flying to Texas isn’t an option, Jonathan Gold recommends Bludso’s Bar & Cue as a good spot for Texas-style brisket in Los Angeles. For those who plan to spend Father’s Day over the grill, Bruce Aidells explains how to read the meat packaging in your local supermarket and hot dog enthusiast Bruce Kraig shares a history of wieners, franks and dogs. Plus, journalist Spencer Jakab details the race for the world’s hottest pepper.
Cinco de Mayo is just days away and this year we’re pulling out all the stops. Throw away your Rose’s lime juice and get yourself to the farmers market – cocktail chef Matthew Biancaniello has a market-inspired margarita that will knock your cowboy boots off. He calls it “The Whole Enchilada” margarita. Watch the video to find out why.