#saucemag

CHRISSY | SAUCE MAGAZINE P: NICOLE BRANNEN H & M: KATH GOULD S: LUCY HOPKINS

Reposted from @tacobuddha Life is hard enough right now, right? Let us make it just a littleee bit easier with this stellar deal 😋 Order online anytime for 15% off from 3-5pm. You deserve it 🎁 #workfromhome #tacosandmargs #tacobuddha #treatyourself #saucemag #riverfronttimes #stl #ucity #happyhour #supportlocal (at Taco Buddha) https://www.instagram.com/p/CE94W-Kj-9v/?igshid=rn3m9msunkmy

Searing the short ribs before the braise. I love you meat. #stl #stlouis #stlfoodie2u #food #foodie #foodporn #huffingtonposttravel #feastmag #saucemag

Smashed chickpea toast with radishes and balsamic. That coupled with a pour-over coffee made breakfast at @fiddleheadferncafe an absolute delight. What a great start to the day!! #food #foodie #foodporn #stl #stlouis #feastgram #feastmag #saucemag #chickpeas #radish (at Fiddlehead Fern Café)

I’ve probably mulled over 20 old-fashioned recipes since the new year. Autumnal, Iron Gate, Rye, Oaxaca, Gabriella Mlynarczyk’s Smoky Brown Butter and so on. However, this take from Dustin Parres, bar manager at Gamlin Whiskey House (STL), is the one I’m drawn to. I’ll be the first to admit that I’m a marketer’s dream come true, and I’ve always countered that at least I know when I’m being marketed to. I believe part of why I’m attracted to this particular recipe is this accompanying photo by Sauce magazine, but I also appreciate Parres’ less streamlined approach, “If they aren’t breaking out a muddler, you know that they’re doing it wrong.” Tempting as the New York Times makes Death and Co’s Oaxaca Old-Fashioned sound, “a baritone-voice cocktail with a rich, deep smokiness and dark, elusive sweetness (April, 2007),” I think I’ll start somewhere closer to the dial.