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May 17, 2015

In order to make the world's best pork chops, first you're gonna have to make ricotta. Wait, what? Yep. We're going to marinate them in whey, so first you have to separate the curds and the whey. Have you ever had fresh, homemade ricotta? You'll never* buy store-bought...

May 3, 2015



Early Spring in NH in a glass: The Rhubarb Negroni! The addition of the Rabarbao Zucca gives the drink a smoky, spicy layer that warms you up after a nice 50 degree May day.


Per drink:


1 1/2 oz Gin

1 1/2 oz Sweet Vermouth, preferably Antica

1/2 oz Rabarbaro Zucca

1/2 oz...

April 13, 2015



To Start:

  • an onion, rough chopped

  • a carrot, rough chopped

  • a few tablespoons of Pernod or 1/2 cup white wine (the Pernod is stronger than the wine)

  • fennel tops, if you got 'em

  • a couple cloves of garlic

  • 2 tablespoons of pickling spice-- or a...

April 12, 2015



With the same amount of time and effort it takes to reach for the ketchup or mayo, swap out some of your "regular" ingredients for these "secret ones" to elevate and re-energize your dishes. In this week's installment, we explore putting some typical Asian ingredient...

April 6, 2015


I overbought mushrooms for something-- and had a ton leftover. They aren't a typical side dish in my house, but asked myself, "WWAWD?" (What would Alice Waters do?) Turns out, she would steam-roast them in adorable parchment paper packets with a little garlic and herb...

April 6, 2015


With about 3% more effort than microwaving some mac and cheese, you can have dinner on the table that's about 97% more delicious. Grab a loaf of bread to mop up that mussel-y garlicky, Pernod-y butter, Raid your fridge for a quick green salad (which you can make while...

April 6, 2015

So a granita is just about the simplest thing in the world to do with your leftover juice or overripe fruit.  Puree fruit (strain out any seeds, if need be) then just pour juice into a pan, put it in your freezer for a few hours and when it's frozen solid, grab a fork...

February 9, 2015












Per drink (I suggest you make a few at a time):


  • 2 oz gin (I like Sapphire East, with hints of lemongrass)

  • 1 knob of ginger, peeled

  • 1 oz Domaine Canton ginger liqueur

  • 2 oz of freshly-squeezed grapefruit juice


February 8, 2015

When you look outside your window and see that four feet of snow, of course the inclination is to make a big pot of braised something over soft polenta.


But after awhile, all that stew seems almost claustrophobic, and you just crave something from the grill.


This is on...

January 13, 2015



Anyone watch Top Chef? Have you noticed that when people make risotto, they usually get kicked off? It's gluey and overcooked, or unpleasantly crunchily undercooked. These are accomplished chefs! Which proves: It's tough to make delicious risotto, especially for...

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January 11, 2015

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