A Cucumber Collins for the hottest of days I think we can all agree that it's hot out. I've dispensed with wearing one of our lovely shirts and seem to be living in a ratty t-shirt from Foxy's on Jost Van Dyke along with a pair of...
The 5 Drinks you should be sipping right now The venerable G & T might as well be on Imperial Black's logo. Still, every now and then one must move beyond the comfort zone, Here are five of our favorites for the steamy months ahead. ...
At Sea: Anegada Lobster Recipe Imperial Black Anegada Lobster Recipe: Serves 4 4-8oz lobster tails 4 tablespoons (1/2 stick) butter plus more for serving 1/2 lime, cut in wedges 1/2 lemon, cut in wedges Salt and cracked...
Man in the Kitchen: E.M.M’s Chicken Adobo Our man, E.M.M. has a bit of a thing for Cuban dishes and time spent in Miami as well as ceaseless travels through the West Indies have brought some interesting twists to this time honored classic. The...
Man in the kitchen: A Moroccan tagine done our way Is there anything better than a slow cooked, unctuous dish as the weather turns cold? Tagines are perfect for this and our traditional lamb version is just the thing for an Autumn Saturday. Ingredient...
Man in the kitchen: The Shepherd’s Pie you never had in boarding school This isn't the Shepard's pie you choked down in boarding school. Deep, fulfilling and the perfect Autumn dish. Pairs lovely with a "lunch time" Claret such as a 2010 Bordeaux. Ingredients 1...
Man in the kitchen: Madeira’s perfect pork (Vinha d’alhos) Vinha d'alhos In the Azores and Madeira, this dish is commonly made the morning following the killing of a pig. Be glad you don't have to hang about for a pig. A good pork butt will do...
The Classic Caipirinha (and a few not so classic) While in Sao Paulo we are quite the fan of Brazil's national cocktail: the Caipirinha. Made with Cachaça, Brazil's most popular distilled liquor, sugar and lime. Cachaça is like rum in that it also comes...
In the culinary arsenal: Raw tomatoes, anchovy and marjoram penne Anchovies provide depth and savoury deliciousness; the tomatoes bring sweetness, acidity and richness; and the marjoram finishes with an almost musty green freshness, making this a perfect late-summer...
Man in the kitchen: Not So Late Night Lamb Kebabs We've all been there... the late night streets of a European or North African capitol, the alcoholic glow of some lovely bottles urging us on and a gnawing hunger that needs to be fed before the...
A slow roast for a cold night There's the soft thump of snow outside which offers no sign of abating. Lovely large flakes that spiral down joining the rest on the lawn, the shrubbery, and the trees. The grey afternoon feels...
