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Blaze of Glory
A backyard barbecue is as American as the Fourth of July and fried chicken, but it’s also as...
Burn, Baby, Burn
Just like decanting a bold Cabernet or a 20-year port, lighting a cigar takes time. It’s an art...
A Wee Bit O' Cheese
Whether creamy, bitter, tart, sweet, buttery, soft, pasteurized, or raw, cheese is both a comfort...
Art of the Irish Coffee
It’s been said of Irish coffee that the concoction is a good way to ruin three otherwise fine...
Connoisseur’s Guide to Irish Drinking Songs
In college, you no doubt saw St. Patrick’s Day as a festive occasion to barhop and drink from the...
A New Yorker’s Guide to Irish Revelry
It takes only a few minutes tallying the number of Irish-themed public houses and pubs in New York...
A New Breed of Irish Whiskey
Like the Irish champion boxer Jimmy “Baby Face” McLarnin, Irish whiskey knows how to take a punch...
A Taste of New Orleans
On June 23, 2008, the Louisiana House of Representatives appointed the Sazerac the official...
Reaching the Boiling Point
Crawfish—the quintessential finger food of the bayou. Not only does this staple of Cajun cooking...
Thoughts on Taste: Emeril Lagasse
All eyes will be fixed on the city of New Orleans next Tuesday when it celebrates Mardi Gras as...
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