Floral plums woodsy thyme and fresh chili peppers add complex flavor to this spicy tart water.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dana-Farber Cancer Institute | 2017-05-02 17:09:48 |  128,675 Views |
How to Make Enriched Water | Dana-Farber Cancer Institute
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Amanda Suarez
Lately I’ve found myself drawn to slightly savory drinks. Maybe it’s my aging tastes but the days of sipping on sugary lemonade or similar fruity drinks are long gone. On the rare occasion that I escape my two kids to socialize with other adults at a local cocktail bar my favorite drinks are often spiked with smoky mezcal or peaty whiskey and mixed with a generous amount of bold woody spices to bring out that savory kick.
