lsanderson | Food for Wednesday (And drink too)

A Fresh Approach to Soft-Shell Crabs
By DAVID TANIS
It’s hard to go wrong with a sauce of browned butter, preserved lemon and toasted almonds.

The Nomad’s Kitchen
By MARK BITTMAN
How the gypsy cuisine of China ended up in restaurants all over the United States.

Gin, Tonic and a Dash of Restraint
By JEFF GORDINIER
Overwrought reinventions aside, a new golden age for a classic cocktail has arrived.

Refreshing New Sangrias to Chase Away Bad Memories
By ERIC ASIMOV
The Spanish punch that is consumed in the heat doesn’t have to be oversweet or headache-inducing.

INTERACTIVE FEATURE: Summer Drinks
Your resource for summer imbibing, with videos and recipes for cool, refreshing drinks.