In this easy recipe, almond flour, milk, sugar, and orange blossom water combine to create a thick and floral almond milk that’s a perfect substitute for your regular breakfast smoothie.
Harissa can take something familiar to a whole new place—and with very good reason. This Bloody Mary is one of the most popular cocktails at curating chef Mourad Lahlou’s San Francisco restaurant called Aziza.
This light, fresh herbal infusion is one of several that curating chef Mourad Lahlou serves at his popular San Francisco restaurant called Aziza. It’s best made in a clear glass teapot (the kind that has a central infusion chamber), because it allows you to see how dark the brew is getting.
Bright, sweet, and tart, this unique bourbon cocktail features the balsamic vinegar from the Italy Box and is a surefire hit at your next dinner or cocktail party.
In the Spanglish, Powell combines distinctly American and Spanish spirits (bourbon and sherry) to create a strong and lightly spiced drink. It’s a perfect nightcap or end-of-dinner digestif.
While brainstorming with Cervantes Ramirez of New York City bar The Ship, Powell created a riff on a Penicillin, which is usually made with Scotch. Here, the main spirit is swapped out for sherry and smoky mezcal.