Articles for March 19th, 2008

Italian Lusciousness Bottled

amalfiwithbottle2.jpgChances are you’ve already tried a limoncello cocktail or two in the past year at your favorite trendy restaurant. The Italian lemon liqueur is as popular as ever. It is light, refreshing, a zesty addition to cocktails, and, let’s face it, really fun to say. It is not sour at all. Limoncello is made by infusing lemon rinds with pure alcohol, so the essence of lemon is extracted, but not the sourness.

Last night, I brought a bottle of Limoncé Limoncello ($22.99 at Goody Goody, 3316 Oak Lawn Avenue) home and whipped up a few tasty cocktails for my fiancé. Of course I drank some, too, but I’m exactly 44 days from my wedding day and trying to resist all forms of carbs. Anywhoo, I am apparently a talented bartender–or at least I am when mixing cocktails is as easy as adding limoncello to club soda garnished with a sprig of mint from the herb box on my kitchen table. I got a little creative and tried 1 part guava juice, 1 part limoncello, and one part vodka. That little tropical twist made both of us start dreaming of the many far off places we could be drinking this on the beach during our honeymoon. For a cocktail recipe created by a professional mixologist, follow the jump.

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Spring Into Spring

Fingers crossed for good weather on the evening of April 17, when the Crescent Complex presents its second annual springtime festival, Crescent Spring Celebration, benefiting Big Thought. Tickets are $75 and entirely tax deductible. So it’s, like, a no-brainer. Read on for highlights of the soiree:
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Show Some Luv

So I’m sitting here, enjoying my grande nonfat latté from Starbucks with a deliciously crunchy chocolate chunk biscotti from dunkluv in Grapevine. Owners Sara and Matty McLain quit their day jobs to start this biz, and boy I am glad they did. The biscotti has just the right texture—love that loud crunch in your head when you bit into it—and it can stand up to any hot beverage. Other flavors include cranberry walnut, lemon, honey, and almond, and the couple will customize packaging for a special occasion like a wedding. Luv it!


SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetite.
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