[1] Try Starbucks At Home limited-edition spring flavors (photo © Custom Mug Cup).

[2] Spring Day Blend is our new every day coffee (photos #2, #3, #4, and #5 © Starbucks).

[3] A sweet treat: Brown Sugar Cinnamon.

[4] Coconut lovers will delight in Toasted Coconut Mocha.

[5] Brown Sugar Cinnamon Cold Brew with Oatmilk Ice. The recipe is below.

While there’s a Starbucks cafe on the next block, we keep a big supply of K-cups at home for instant gratification. It’s our first cup of coffee in the morning.

If you like to make your coffee at home in the morning (or any other time), Starbucks At Home presents three limited edition springtime flavors in ground and K-cups…plus one Cold Brew.

Let’s take a look. But first:

> The history of coffee.

> The different types of coffee.
 
 
NOW: BREW A CUP OF SPRINGTIME!

Spring Day Blend

This wonderfully balanced and smooth medium-roast coffee (astute palates will find notes of dusted cocoa and dried fruit) was a hit with us. We’re buying more while it’s still on the shelves. It’s a great all-purpose coffee whether drunk black or with milk and sweetener.

It’s available in K-cups and ground.

We like it so much that Spring Day Blend will hopefully become our year-round blend. The only challenge? It will sell out, so we need to figure out where to put a dozen boxes of K-cups in our little New York City kitchen.
 
 
Brown Sugar Cinnamon

This year marks the debut of the a brand-new flavor: Starbucks® Brown Sugar Cinnamon, in Cold Brew concentrate, K-Cup pods, and Ground.

It was inspired by a Starbucks café favorite, that’s delicious hot or iced. Check out the recipe below for Brown Sugar Cinnamon Cold Brew with Oatmilk Ice.
 
 
Toasted Coconut Mocha

We must admit a fondness for Toasted Coconut Mocha flavored coffee, available in K-Cup® pods and Ground.

We first tried last year, and purchased extra boxes to last us—so we thought. But we ran out, so this year we’re buying even more this year.
 
 
GET YOUR SPRING STARBUCKS

Head to Amazon, Target, Walmart, or your favorite retailer.

For more information, head to AtHome.Starbucks.com.
 
 
BROWN SUGAR CINNAMON COLD BREW WITH SPICED OATMILK ICE

Elevate a glass of cold brew with sweet-and-spiced oatmilk ice cubes, in a glass of new Starbucks® Brown Sugar Cinnamon Cold Brew (photo #5).

It takes just 3 minutes, plus 4 hours to freeze the ice cubes.

If you prefer dairy milk, use whole milk cow’s milk (or use a different non-dairy milk).

Ingredients Per Glass

 
Plus:

 
Preparation

1. MAKE the oatmilk ice cubes: In a measuring cup with a spout, combine the oatmilk, brown sugar, and cinnamon. Stir until sugar dissolves.

2. POUR the oatmilk mixture into ice cube trays. Freeze until solid—usually 3–4 hours.

3. PREPARE the cold brew by combining concentrate and water. Chill.

4. ASSEMBLE: Fill a tall glass with oatmilk ice cubes to a half-inch below the rim. Pour in the chilled cold brew to a half-inch below the rim. Top with oatmilk to taste.

[1] Small squeeze bottles fit into your pocket and can be added to your drink discretely (photos #1 and #2 © Drop It Wine).

[2] Add a drop or two to your beer.

[3] Drop It also works with sparkling wines (photo © Champagne Bureau | Facebook).

Are you a wine drinker with a sulfite allergy? Since 1988, the FDA has required the addition of sulfites to wine produced in the U.S. as a preservative? They’re used in beer also.

 
But, some people get headaches or other side effects from sulfites, including allergy-like reactions such as hives, reddening of the face, wheezing in people with asthma, congestion for those who suffer from hay fever.
 
 
SOLUTION: DROP IT® & DROP FOR YOUR HOPS®

Just add a few drops from the pocket-sized squeeze bottle to your glass of wine or beer, swirl for 20 seconds, and enjoy a pleasant experience. The small bottle is discreet, so no one needs to know except you.

 
Neither will alter the taste of the wine or beer.
 
 
GET YOUR DROP IT & DROP FOR YOUR HOPS

The brand is available on Amazon.
 
 
MORE TO PERUSE

> The different types of beer.

> The history of beer.

> The history of wine.
 
 
________________
 
*Food grade hydrogen peroxide, yellow pea powder, and distilled water; no artificial sweeteners, flavors, or colors; vegan friendly.

Attention home cooks: Do you have a jar of sour salt?

Sour Salt is the secret weapon of chefs and home cooks alike, says Pereg Gourmet Spices.

The jar gives you the power of pure citric acid (also called citric salt), ready to brighten, balance, and boost the flavors in all your favorite dishes.

This all-natural flavor enhancer is commonly used as a substitute for a squeeze of fresh lemon juice, providing a tart, piquant flavor with only a few grains of the salt.

It’s a natural acidic ingredient found in all citrus fruits, including lemons, limes, and oranges.

Sour Salt isn’t just about pucker power. More than just sour, it adds a delightful tang that awakens the taste buds and elevates other flavors in foods and beverages.

Sour salt is a common substance used to add flavor to food products, from canned items to fresh sausages to Picholine olives to soft drinks.

It’s also used as a salt substitute by people on low-sodium diets.
 
 
HOW TO USE SOUR SALT

Create a flavor explosion and unleash the tang in everything from borscht to pickles to lemon cheesecake!

Use just a sprinkle adds a boost:

 
It’s a wonderful product to have in the kitchen!

(And tuck this away for holiday season: It’s a great stocking stuffer for home cooks.)
 
 
GET YOUR SOUR SALT

Head to Pereg-Gourmet.com.

There’s even a version that’s kosher for Passover.

All Pereg products are certified OU Kosher.
 
 
MORE TO PERUSE

> The different types of salt.

> The history of salt.

> The history of lemons.

> The different types of lemons.

[1] Sour salt is an asset in the kitchen (photos #1 and #2 © Pereg.

[2] A dish of sour salt. Keep it with the salt and pepper for anyone who wants a pinch of tang.

[3] Add zip to mac and cheese sauce (photo © Kraft).

[4] Deepen the flavor of your guacamole (photo © Good Eggs).

[1] Classic peach cobbler with sugar-topped biscuits (photos #1, #3, #4, and #5 © King Arthur Baking).

[2] When peaches are out of season, you can use frozen peaches or substitute fresh mango (photo © Good Eggs).

[3] Always use pure vanilla extract. Imitation vanilla extract (vanillin) is less expensive, and tastes it (think of imitation maple syrup).

[4] You can use pastry flour or all-purpose flour.

[5] Coarse sparkling sugar, a garnish for cookies and other baked goods. See the different types of sugar.

April 13th is National Peach Cobbler Day. Yes, you can make peach cobbler from frozen peaches—which is what you’d have to do right now, because peaches are summer fruits.

If you use frozen peaches, be sure they’re thawed and at room temperature.

> The history of peaches.

> The history of cobbler.

> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.

> The different types of pies and pastries: a photo glossary.
 
 
RECIPE: CLASSIC PEACH COBBLER

Prep time is 15 minutes and bake time is 45 to 50 minutes.

Thanks to King Arthur Baking for this recipe. Another tip from King Arthur:

> How to peel peaches without a knife.

 
Ingredients For 12 Servings

For The Filling

 
For The Topping

 
Preparation
 
1. PREHEAT the oven to 350°F. Lightly grease two 9″ round pans.

2. MAKE the filling: Combine all the filling ingredients, and spoon the peach filling into the prepared pan.

3. MAKE the topping: Whisk or sift together the flour, salt, baking powder, and sugar.

4. STIR in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1-1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off.

5. PAT the dough into a lightly greased 9″ round pan. Use a 2″ round biscuit cutter to cut as many biscuits as you can, leaving them in the pan.

6. TURN the pan over onto a lightly greased or lightly floured surface, rapping it a few times to make the dough fall out. Lift off the pan, pick up the cut biscuits, and space them atop the peach filling. You’ll have leftover biscuit dough, which you can shape into additional biscuits to bake in that same pan, if desired, when the cobbler is finished.

7. BRUSH the biscuits with milk or butter, and sprinkle with coarse white sparkling sugar.

8. BAKE the cobbler for 45 to 50 minutes, until the filling is bubbly and the biscuits are golden brown.

9. REMOVE the cobbler from the oven, and let it rest at room temperature for about 20 to 30 minutes before serving. This allows the filling to set somewhat. Don’t worry, it will still be warm when you serve it.

10. SCOOP the cobbler into serving dishes, including a biscuit with each serving. Top with vanilla ice cream or whipped cream, if desired.
 
 
MORE COBBLER & RELATED RECIPES

 
 
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*King Arthur Baking’s Pie Filling Enhancer is a combination of extra-fine sugar, thickener, and ascorbic acid. It both improves the flavor of the fruit, and provides the necessary thickening. Replace it with 2 tablespoons of cornstarch mixed with the sugar before adding to the fruit, if desired. If you make this substitution, increase the sugar in the recipe to 3/4 cup.

On October 19th, International Gin and Tonic Day celebrates one of the world’s most famous drinks. But in the U.S., we have a second chance to raise a glass: April 9th is National Gin & Tonic Day.

Much as we loved the classic Gin & Tonic recipe, this year we decided to try something new: this Spicy Gin and Tonic created by Marshall Minaya of Valerie Restaurant in New York City.

It’s fusion food, crossing the iconic British cocktail with ancho verde chiles, in the form of Ancho Reyes Verde Chile Poblano Liqueur from Mexico.

And there’s a bit of America in it, too: Marshall used St. George Terroir Gin, an artisan gin from California.
 
 
> The history of the Gin & Tonic cocktail.

> The history of gin.

> The different styles of gin.

> The top 12 gin cocktails.

> The history of tonic water.

> A year of gin and related holidays.

> More Gin & Tonic recipes.
 
 
RECIPE: SPICY GIN & TONIC
 
Ingredients Per Drink

 
Preparation

1. PLACE the optional long cucumber slice on the inside of the copa goblet, pressing into the wall.

2. COMBINE the gin, liqueur, and bitters in a shaker with ice. Shake and strain into the glass.

3. TOP OFF with tonic water, stirring briefly.
 
 
MORE GIN & TONIC RECIPES

 
 
ABOUT ANCHO REYES VERDE CHILE LIQUEUR

For Ancho Reyes Verde, poblano chiles are picked while still green and fire-roasted to harness their fresh, bright, and crisp flavors. They are then sliced, puréed, and macerated for six months.

The liqueur delivers notes of lightly charred poblano.There is sweetness on the palate along with vegetal notes and hints of citrus. The finish is spicy, but not overwhelmingly hot.

There’s also Ancho Reyes Original, made with red (ripe) poblano chiles.

Ancho Reyes Verde is delicious sipped neat or chilled, but it can also be in cocktails with gin, tequila, and vodka, as well as with aged spirits like rum and whiskey.

> Here’s more about Ancho Reyes liqueurs.

[1] The Spicy G&T is shown in a Copa goblet, a balloon shape designed to trap the aromas of the gin (photo © Valerie Restaurant).

[2] Ancho Reyes Verde Liqueur, made with roasted green poblano chiles (photo © Campari America).

[3] Cucumber bitters add notes of marinated cucumber and cracked pepper, rosemary, and thyme to many different cocktails and sparkling water (photo © The Bitter Truth).

[4] All-natural Q Tonic Water is worth seeking out (photo © Q Mixers).