Traditional recipes

The Right Bank

The Right Bank


  • 2 tangerines or other sweet orange, thinly sliced
  • 1/4 teaspoons coarsely, freshly ground black pepper
  • 2 cups fresh strawberries (about 8 oz.), hulled, plus 2 strawberries, halved, for garnish
  • 12 ounces tequila blanco (Casa Noble Blanco tequila)
  • 1 ounce smoky Scotch, preferably Laphroaig

Recipe Preparation

  • Prepare grill for high heat. Grill tangerine slices until lightly charred, about 30 seconds per side. Let cool; set aside 4 slices for serving.

  • Muddle remaining tangerine slices, pepper, and 2 cups strawberries in a large pitcher. Add tequilla, jam, and Scotch and fill pitcher with ice. Stir until outside of pitcher is frosty, about 1 minute. Divide among 4 rocks glasses filled with ice and top off with club soda . Garnish each with a strawberry half and a reserved tangerine slice.

Recipe by Kristin Almy of Grand Cafe in San Francisco,Reviews Section

Easy Cocktail Recipes: 13 Superb Rye Drinks To Try Right Now

I’m always amazed when people tell me they love bourbon but never drink rye. After all, these two cocktail cousins are so closely related that it can be difficult to tell them apart, depending on the mashbill.

A quick math lesson: If a whiskey is made up of 51% corn and 49% rye, it’s a bourbon. If you reverse those numbers, it’s a rye. Granted, most mashbills use much higher percentages for each, but the flavor profiles are often quite similar. There are spicy bourbons and plenty of sweet-ish ryes.

In general, I suppose I drink more bourbon in the summer and rye in the winter—but where’s the fun is that? A great rye cocktail works all year.

The Right Bank - Recipes

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Mitch Mandel and Thomas MacDonald

Oatmeal makes the list again, especially considering it is so easy to increase the amount you make to feed a crowd for brunch! This recipe calls for the addition of peanut butter for protein and bananas for potassium, together creating a dreamy flavor combination.

Five Fun and Easy Ice Cube Tray Recipes You Should Try Right Away

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You can use them for all sorts of things — from organizing your jewelry and office supplies to storing herbs and making bath fizzies and tea light candles. And if you think a little outside-the-freezer-box (sorry! Couldn't help myself), you can also use these handy trays to whip up a variety of scrumptious treats.

Looking for some quick inspo? Check out these five delish ice cube tray recipes, exclusively crafted for you, by the creative folks at Plated:

Chocolate Peanut Butter Candies

2 cups semisweet chocolate chips

2 tablespoons coconut oil

1 cup peanut butter (note: try not to use natural peanut butter here, if possible, as it’s runnier

and takes longer to harden in the freezer)

  • Line a baking sheet with parchment paper. Working 1 tablespoon at a time, dollop peanut butter onto the prepared baking sheet, spacing apart. Transfer baking sheet to the freezer to chill and let it set for about 30 minutes.
  • In a medium heatproof bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals until completely melted. Pour melted chocolate into an ice cube tray to nearly fill each indent.
  • Once the peanut butter is chilled, remove it from freezer and press one tablespoon chilled peanut butter into the center of each chocolate cube.
  • Cover the ice cube tray with plastic wrap and let it freeze for two to three hours.
  • Once set, remove candies from ice cube tray and enjoy!
  • Store any remaining candy in the refrigerator to prevent from melting.

Frozen Key Lime Squares

1 tablespoon granulated sugar

5 tablespoons unsalted butter, melted

1 (8-oz.) package plain cream cheese, softened

1 (14-oz.) can sweetened condensed milk

2 teaspoons grated lime zest

1/2 cup fresh lime juice (key lime or regular)

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar

  • Place graham cracker sheets and 1 tablespoon sugar in a food processor and pulse until finely ground.
  • Drizzle over melted butter and pulse until crumbly (it should have the texture of wet sand).
  • Using a teaspoon, divide graham cracker crumbs among 18 2x2-inch square silicone ice cube molds, filling about 1/3 of the way, pressing firmly into each square. Refrigerate until filling is ready.
  • In a large bowl, combine cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla.
  • Beat with an electric mixture at medium speed until completely smooth. Divide filling evenly among ice cube molds, filling to just below the rim of each.
  • Refrigerate overnight. Refrigerate any remaining filling in a bowl or glass, then top with crushed graham crackers for a snack.
  • Place a large bowl and the beaters of an electric mixer in the freezer for 10 to 15 minutes (this will make the cream easier to whip).
  • Remove bowl and beaters from the refrigerator, add heavy cream and 1 tablespoon granulated sugar, and beat on high speed until thickened and stiff peaks form.
  • Let ice cube trays sit at room temperature for 2-5 minutes before unmolding.
  • Use a teaspoon to dollop whipped cream over key lime pie cubes (you can also pipe the whipped cream if you’re feeling fancy).
  • Zest whole lime over the cubes and garnish each square with a piece of lime.

Mini Pain Au Chocolat

4 5-inch squares puff pastry

½ cup semi-sweet chocolate chips

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Separate puff pastry squares and set aside to soften at room temperature (we recommend 10 minutes). Once the puff pastry has softened, transfer to a clean, dry surface.
  • Whisk one egg in a small bowl.
  • Arrange two squares of puff pastry, end to end in a single layer, overlapping each square by ¼-inch. Pinch and seal seams to create a single rectangle of pastry. Repeat with remaining 2 squares of puff pastry.
  • Using your hands, gently stretch or press puff pastry cubes into rectangles slightly larger than your ice cube tray.
  • Line the ice cube tray with the rectangular puff pastry dough, gently pressing dough into each indent. Fill each indent with chocolate chips, divided evenly. Top with remaining puff pastry sheet, pressing gently around the border of each pain au chocolat to seal.
  • Next, flip the ice cube tray. Using a knife, trim and discard any excess puff pastry. Now, separate each chocolate croissant.
  • Arrange the cubes on the baking sheet, spacing apart. Lightly brush tops of pastries with whisked egg.
  • Bake for eight to ten minutes, or until the pastry is puffed and golden brown. Let it sit for ten minutes and enjoy!

Pimento Cheese Pastries

4 5-ounce squares puff pastry

½ cup jarred pimento peppers

8 ounces grated cheddar cheese

¼ teaspoon crushed red pepper (optional)

  • Line a baking sheet with parchment paper. Preheat oven to 425°F.
  • Set puff pastry squares and cream cheese aside for at least 10 minutes, to soften at room temperature.
  • Take the pimento peppers and finely chop them. Next, whisk an egg in a small bowl.
  • Once the cream cheese has softened, cut into 1-inch cubes (this will make it easier to blend
    with the other ingredients) and place in a large bowl.
  • Add cheddar cheese, mayonnaise, crushed red pepper (optional), pimento peppers, ¼ teaspoon salt, and black pepper as desired. Mix with a hand mixer or spatula, until thoroughly combined.
  • Transfer puff pastry squares to a clean, dry surface. Arrange two puff pastry squares end to end in a single layer, overlapping each square by ¼-inch. Pinch and seal the seams to create a single rectangle of pastry. Repeat with the remaining two squares.
  • Using your hands, gently stretch or press puff pastry into rectangles slightly larger than your ice cube tray.
  • Line a standard ice cube tray with the puff pastry dough, gently pressing it into each indent.
  • Fill each indent with pimento cheese, being careful not to overfill. Top with remaining puff pastry sheet, pressing gently around the edges of each pastry to seal.
  • Next, flip the tray and remove excess pastry using a knife or pizza cutter. Now separate each pimento cheese pastry.
  • Arrange them on the prepared baking sheet, spacing apart. Lightly brush the tops of each pastry with egg.
  • Bake for ten minutes, or until puffed and golden brown. Let it cool for seven to ten minutes before serving.

Chocolate Mousse Pops

(Adapted from Morsel’s Easy Chocolate Mousse)

3 ounces bittersweet chocolate, melted

2/3 cup heavy cream, whipped

  • Take both the eggs and remove the yolk. Beat egg whites in a stand mixer with a whisk attachment on medium speed until soft peaks begin to form. Now, slowly add in sugar and continue to beat until firm (10-15
  • In a separate bowl, mix whipped cream and melted chocolate. When the eggs are firm, gently fold in chocolate and cream mixture.
  • Pour the chocolate mousse into a standard ice cube tray, dividing evenly.
  • Insert a popsicle stick into each indent.
  • Transfer it in the freezer to chill until set (one hour approx.). And your chocolate mousse pops are ready!

You might also want to check out this delightful Frozen Cheesecake Bites recipe and this Ice-Tray Sushi Blocks recipe.

Now, it's time to take out those ice trays!

I’ve been a digital journalist and writer for the past four years, primarily covering the world of lifestyle and wellness. After completing my postgraduation in

I’ve been a digital journalist and writer for the past four years, primarily covering the world of lifestyle and wellness. After completing my postgraduation in International Journalism, I worked as a Features Writer at Cosmopolitan India where I wrote extensively on pop culture, beauty and everything lifestyle. I've also contributed to The News Hub, Business for People and Planet and OneWorld South Asia, among other publications. Other than that, I'm an avid reader and enjoyer of quality procedurals. When not penning articles or chasing deadlines, I like to bake, dabble in poetry, make DIY craft projects and coddle my tripod cat.

Spring chicken stew with tarragon butter

This weekend, try something different with your Sunday roast. Jointing a chicken before cooking makes serving up extra easy, whilst braising the chicken in a fragrant broth achieves super succulent results. Herby tarragon butter plus plenty of colourful, seasonal veg make this the perfect spring meal.

  1. Start by jointing the chicken. Place the chicken, breast-side up, on a board. Use a sharp knife to make a cut between the breast and the leg on each side of the bird, following the curve of the body to remove the legs and thighs, including the fleshy oysters on the back. Cut through the middle joint of each leg to separate the thigh and drumstick, and again between the drumstick and the knuckle at the end (discard the knuckles or freeze, with the backbone from step 2, for stock).
  2. To remove the breast and wings, cut down one side of the breastbone, going right through the bone into the cavity. Repeat on the other side. With poultry shears or sharp kitchen scissors, cut each breast away from the backbone. Separate the wing and breast joint by cutting each breast joint in half about 2cm from the wing.
  3. Season the chicken pieces. Strip the leaves from two-thirds of the tarragon sprigs and finely chop, discarding the stalks. In a bowl, mash half the chopped tarragon into the butter with a fork. Carefully loosen the skin on the chicken pieces and rub the butter between the meat and skin.
  4. Heat a large flameproof casserole dish over a medium-high heat. Add the chicken, skin-side down, and fry for 5 mins, turning halfway, until golden. Add the shallots and fry for 5 mins.
  5. Add the potatoes, carrots, halved radishes and the stock to the dish. Bring to the boil, then reduce the heat, cover and simmer for 55 mins. Add the broad beans, cover and cook for 5 mins more or until the vegetables and chicken are cooked through, with no pink meat showing.
  6. Stir the reserved chopped tarragon into the pan juices. Just before serving, scatter over the sliced radishes and remaining tarragon sprigs, and season with black pepper.

Tip: Don't fancy jointing a chicken? Use a 1kg pack of chicken thighs instead.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Under New Ownership: Bank Of America

Banks are supposed to lend money, and when they stop - as they have in recent months - the workings of our entire economy are threatened. Credit became so frozen, the government had to step in this past week and take an ownership stake in the country's biggest banks.

On Monday Treasury Secretary Henry Paulson summoned the CEOs of the nine largest banks to Washington - and gave them a massive amount of money so they would start lending again.

The largest of the banks is Bank of America (B of A) - now partly owned by the United States of America.

The head of Bank of America, Ken Lewis, says that when he and the others met at the Treasury Department, it became clear that Secretary Paulson's "offer" was an ultimatum - no negotiations.

"In other words, take it or leave it?" correspondent Lesley Stahl asked.

"It's said that he told the bankers and you, "This is your patriotic duty," Stahl said.

"I don't remember if he used the word, but there was an element to that," Lewis said, "that this was the right thing for the American financial system, and therefore it was the right thing for America."

"Did you feel that? Was that a persuasive line of argument?"

"Absolutely," Lewis said. "I deeply believe that. I think he was right on."

"Now explain, why was it so important to the government that everybody agreed, that the nine largest banks are ALL in this?" Stahl asked.

"If you have a bank in that group that really, really needed the capital, you don't want to expose that bank," Lewis said.

"In other words, stigmatize it."

"So everybody knows that they're not as good as somebody else."

"Most of you were just stunned by the amount of money that the government put on the table," Stahl said.

"Yeah," Lewis replied. "At least I was. And I think most everybody else was."

The total was $125 billion of taxpayers' money. Bank of America, Lewis says, didn't need the money &hellip but got $25 billion anyway.

"Do you have any choice in this?" Stahl asked. "In other words, can you take the money and not lend?"

"We wouldn't want to do it that way, because you can make more money lending," Lewis said, "and so the intent will be to use it to grow loans and to make more net income."

But under the Treasury's plan, there's no requirement that a bank use the money to lend. It could use it to acquire weaker competitors - or put it in Treasury bills.

One of the few strings Secretary Paulson attached relates to salaries. A bank would have to pay more taxes if it paid an executive over $500,000 a year.

One of the bankers in the meeting objected, and started arguing with Paulson - and that's when Ken Lewis, a critic of excessive executive compensation, spoke up:

"I did make the point that we needed to stop talking about executive comp and get on with this because that should not stop the deal."

"Actually, you're quoted as saying, 'If this is what's going to stop this, you're out of your mind,'" Stahl said.

"I did use the phrase 'out of your mind.'"

"Because why? Because you thought if it got out publicly &hellip ?"

"No, that the importance of this deal getting done versus these elements of executive comp were just out of sync," Lewis said. "I mean, this was so much more important. And all of us can take a little less money."

With his salary and lucrative stock and options, Lewis took home $25 million last year. But he's one of the few in the business who can be fired without a golden parachute, and he thinks executives on Wall Street have made too much money.

"I think they were overpaid,' he said. "It's more egregious in financial services than any other industry that I know of. We need to cut back compensation in this industry."

"So this is a question everybody wants answered: Is this Socialism?" Stahl asked. "Have we now taken a huge step away from the free-wheeling Capitalism that we've known for the last 30 or so years?"

"I don't know what we'll call it, but it will be different," he said. "And there will be more regulation. The Golden Era of financial services is over, in my opinion."

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15 Quick and Easy Healthy Recipes

Healthy meals don’t have to be boring, and they don’t have to take hours to make either. And with these 15 recipes, you’ll have a healthy meal on the dinner table in less than 30 min, and even the pickiest of eaters will be begging for seconds and thirds!

1. Greek Yogurt Chicken Salad Sandwich – Greek yogurt is a wonderful healthy substitute, but no one has to know because you can’t even tell a difference. [GET THE RECIPE.]

2. One Pan Mexican Quinoa -Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan. [GET THE RECIPE.]

3. Easy Burrito Bowls – Skip Chipotle and try these burrito bowls right at home. It’s easier, healthier and 10000x tastier. [GET THE RECIPE.]

4. Asian Quinoa Meatballs – Perfect as a light dinner over brown rice and a side of roasted vegetables. [GET THE RECIPE.]

5. Avocado Pasta – The easiest, most unbelievably creamy avocado pasta. And it’ll be on your dinner table in just 20 min. Done and done. [GET THE RECIPE.]

6. Broccoli Quinoa Casserole – Healthy, cheesy comfort food without any of the guilt. [GET THE RECIPE.]

7. Quinoa Chili – This vegetarian, protein-packed chili is the perfect bowl of comfort food. [GET THE RECIPE.]

8. Honey Salmon in Foil – A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever. [GET THE RECIPE.]

9. Quinoa Stuffed Bell Peppers – These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal. [GET THE RECIPE.]

10. Cauliflower Chowder – A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights. Or any other night of the week. [GET THE RECIPE.]

11. Quinoa Chicken Parmesan – With an amazingly crisp quinoa crust, you’ll never guess that this is actually so healthy and packed with tons of protein goodness. [GET THE RECIPE.]

12. Asian Turkey Lettuce Wraps – These simple wraps comes together in less than 30 min, and it’s incredibly hearty, healthy and filling. [GET THE RECIPE.]

13. Quinoa Black Bean Tacos – Quick, easy, healthy and full of flavor – even meat eaters will love this. [GET THE RECIPE.]

14. PF Chang’s Chicken Lettuce Wraps – A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too. Seriously. [GET THE RECIPE.]

15. Quinoa Enchilada Casserole – A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness. [GET THE RECIPE.]

Watch the video: Cafe On The Left Bank Remastered 1993 (October 2021).