Brandon Phillips of the Duck Inn creates a kosher cocktail with poached ground whitefish.
Challenged to create a dish with Manischewitz gefilte fish in gelled broth, chef Ashlee Aubin tries hot applications—with disastrous results.
Dan on dick holes, sex on pot, and role-play.
Defending the vegetable oil-filled delight that is margarine, the alternative to butter
My own experiences with Manischewitz, the most recent subject of our Cocktail Challenge
Bradley Bolt of Bar DeVille crafts a manhattan using Manischewitz Cherry