Edible Outtakes: Noteworthy bites, sips and sundry

This month, try all natural, hand-crafted cocktail vinegars, monkey bread and Palette 22’s kiwi ginger collins.

Photo by Sarah Evans

Taking on building an at-home bar? Let Washington, D.C.-based Shrub District help you along with their offerings of all natural, hand-crafted cocktail vinegars in flavors like strawberry dill, grapefruit, ginger and more than a handful of other options. Find them at Catoctin Creek Distillery (Purcellville), The Cookery (Arlington), Gift & Gather (Occoquan), The Organic Butcher of McLean and online. —LN

The cult at-home dessert monkey bread is having its restaurant moment. Spotted at Del Ray’s Junction Bakery and Bistro and Leesburg’s The Conche. –SG

If you miss the sage advice and curated collection of Nancy Pollard and her now-shuttered La Cuisine cookware shop, turn to Kitchen Detail. The new website (lacuisineus.com) covers product recommendations, recipes and Pollard’s personal travels. —SG

Photo by Lynn Norusis

Warning: Palette 22’s Kiwi Ginger Collins goes down real easy. A helping of New Amsterdam gin, kiwi and ginger syrups and a splash of lime juice; this may be our drink of the summer. —LN

Swimsuit season is here, and in an attempt to cut back on carbs I’ve taken a stab at making a cauliflower crust pizza using one head of cauliflower, an egg, Italian seasonings and Parmesan cheese and salt. Make sure you use a towel to squeeze out the cooked vegetable’s excess water prior to combining with other ingredients, and for a crispier crust, be sure to spread the “dough” thinly. —RK

(July 2018)

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