This is a tasty sibling to the classic Sidecar with lime juice replacing the lemon juice, and a dose of New England rum to supplement the Brandy. 

I like both drinks; I find this one a little more summery, I guess on account of the rum-lime combination. It's a sort of Daiquiri-Sidecar. 

Whatever the historical influences, it's an inspired concoction!  

I was looking for a taste of Malta on my last night before leaving that enchanted island in the Mediterranean Sea. At a loss, I turned to Joy and her colleagues at my hotel, and this is what we came up with. I think it's a marvelous expression of Malta's maritime history, citrusy climate, and the carob that grows all over the island.

It's a delicious cocktail, one for after dinner that invites relaxation and contemplation while gazing out over the harbor lights (or wishing that you were!).  We named it after Marsamxett Harbour, the "other harbor" in Valletta, above which the Grand Hotel Excelsior presides with dignity and class.  

Bistecca alla Fiorentina is maybe the original foodie's steak, with much lore about the great care needed in getting and cooking the perfect steak. 

There are also many misconceptions about this wonderful and expensive pinnacle of carnivory. While in Tuscany, I engaged in grueling research to get to the real facts of the matter. ;-) 

Bistecca alla Fiorentina, or Florentine Beefsteak, is a T-bone steak prepared with the finest beef and minimal other ingredients. It's all about the technique and the quality of the beef. 

That's where the first problem arises. Bistecca alla Fiorentina is prepared from the beef of the white Tuscan Chianina cattle. This is not your basic Black Angus or fancy New Zealand ribeye - the Chianina is very lean, but the cut used for the steak is tender as long as you don't overcook it. It's dry-aged 15-30 days. Of course, being so lean, you have a very small window to get it right, and its expensive so you can't afford a lot of practice. 

The steak is unseasoned, except for a dusting of salt. It's cooked over very hot charcoal, very briefly, and served rare or on the light side of medium rare. 

It's a huge piece of beef, typically sold by the hectogram (100 grams, about 4.5 ounces), but you cannot order a 1 hectogram sample; the cook carves off a steak and sends it out for approval. The one I got was 1.3 kilos and, at 5 euros/hg, cost 65 euros. (It's OK to share one steak with a couple of friends, but I had the good sense to dine with two vegetarians!)

Then it's carved tableside, and served, both the sliced meat and the remaining bone that you can hack at at your leisure. A traditional side dish is white beans with olive oil.

I had mine at Tar Tufo in Siena, one of the few places that guaranteed Chianina beef properly aged and cooked. That's important because I saw the "Bistecca alla Fiorentina" served at a number of places, most of which refused to answer the question of sourcing, or else admitted that they used Irish or French beef as less vulnerable to overcooking and more similar to what tourists expect of a steak. 

There's no reason that you can't make any American cut with the same care. It's all about the quality of the beef, and the precision technique is a factor of the leanness of the beef made worthwhile because of its great flavor. This maybe the way to go if you can get your hands on great grass-fed beef at your local farmers' market!

This is a pungent blast of early-summer flavor!

People who grow garlic cut the scapes in June (in these parts) to prevent the garlic bulb from expending energy that might be better used in a hot skillet. 

One excellent use of these doomed shoots is to pound them into a pungent pesto, as described below. 

Vieux Carre is French for the Old Quarter, which is a storied  corner of storied New Orleans. 

This is a fascinating cocktail, based on a split of rye and cognac with sweet vermouth, and two kinds of bitters. Benedictine adds a complex sweetness. 

I think all-rye or all-cognac would make a fine drink, but by making the base spirit an unidentifiable blend (really the rye and cognac become something new and different) the Vieux Carre becomes mystical. 

This is a fancy version of the Steamers (Classic) with a great flavor.

I got the idea of adding Pernod from Annette, who did the same in her stuffed clams recipe.

One night when Lorna and I wanted something easy and different, I suggested she get steamers and I'd try this - fortunately she loved it and now we have it very often.  

This is about the easiest of easy recipes! 

Steamers are steamed soft-shell clams, traditionally served with some dipping liquid (to remove any residual sand) and melted butter, and a refreshing summery beer. 

This old traditional Moules Marinieres recipe from the coast of France is quick and easy, nutritious and delicious - what's not to like? 

It's easy to find the mussels imported from Prince Edward Island, Canada, and they are often pretty clean. Local mussels are good, but they may be bigger, so adjust the cooking time accordingly. 

There are many ways to get creative with this dish, starting with the base wine and herbs, of course, but many chefs also add cream or chilies or sliced sausage... the creative opportunities are endless.  

Soujouk is a beef sausage common in the northern Middle Eastern countries from Armenia to Lebanon, Turkey, Greece, and Macedonia. 

It's traditionally served for breakfast with fried eggs, sliced thinly and heated up in a skillet.

I was making it for lunch, so I did it in a simple and also traditional style, with sauteed onions and tomatoes. It was really good with just those simple ingredients, and the sausage to season it all.

I don't know what makes this a Boston Cocktail. Most cocktails with Boston in the name include rum, but this one is gin and apricot brandy.

It's not a bad drink, but a lot depends on the apricot brandy. The best brandies out there, like Marie Brizard Apry, have too much flavor, so a 2:1 ratio works better. But the more common ones probably work fine at the original ratio. 

On the other hand, I made this when the New England Patriots were down 15-3 in the Super Bowl and they made up 9 points since then, so I do believe I'll have another! 

This classic was created in 1894 for the premiere of an operetta of the same name, based loosely on the life of Scottish folk hero Rob Roy MacGregor. 

It's basically a Manhattan made with with Scotch.

The traditional garnish is two cherries pinned together, no doubt a reference to the romantic interest in the operetta.

This would never have been made with a fine single malt Scotch - Scotch whiskey was almost all blends in those days. I have good luck with the Famous Grouse.