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The Amor y Fuego Recipe

The Amor y Fuego Recipe

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Are you looking for a bold way to kick off your reception? This drink requires a strong constitution and a serious personality: if this describes you and your honey, you may have already found a fit. This cocktail combines the heat of a hot sauce (We use Tabasco, but Crystal’s or Cholula will suffice, depending on taste) and the unexpected sweetness of lime to give you a truly fiery start to your wedding.


  • 1.5 Ounces tequila
  • ½ Ounce simple syrup
  • Splash of lime juice, such as Rose’s Lime
  • 1 dash hot sauce, such as Tabasco
  • 1 lime round

Amor y Amargo’s Amber Vermouth

Ingalls Photography

This housemade fruit-forward vermouth is mixed into cocktails at New York City’s Amor y Amargo, where there are 18 European and American vermouths behind the bar. But it is also delicious on the rocks with a twist of orange. For a sweeter version, stir in ¼ cup caramelized sugar when adding the wine. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.

Amor y Amargo’s Amber Vermouth

Recipe Summary

  • ¼ cup olive oil
  • 2 potatoes, peeled
  • 4 slices bacon
  • 2 slices cooked ham, diced
  • ½ onion, thinly sliced
  • ½ red bell pepper, sliced
  • 4 eggs
  • ¼ teaspoon Spanish seasoning

Slice edges off of potatoes so that potatoes are roughly square thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.

Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.

Shakshuka Recipe Tips

  • Get the sauce nice and thick. You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short! I let mine cook for a full 15 minutes before I crack in the eggs.
  • Make sure you have a large lidded skillet. You’ll need to be able to cover the pan in this recipe – it’s essential for poaching the eggs evenly and gently.
  • Use however many eggs are appropriate for your pan. I list a range for the number of eggs in this recipe, and how many you use is really up to you. There should be a little space between each egg in the pan – they shouldn’t be crowded. In my 12-inch skillet, I can fit up to 5. But if I’m just making this recipe for Jack and me, I stick with 3 eggs. If we have any leftover sauce, I make a personal-sized shakshuka the next day!
  • Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.

The D List: Bringing Back the Harvard

If you ever find yourself at a fancy party devoid of entertainment, locate the closest Ivy League-looking person, ask them where they went to university and watch how hard they try not to answer.

Princeton Tigers will demurely announce they matriculated “in New Jersey.” Yalies “studied in New Haven,” a tactic they might have learned taking David Brooks’ course in humility. The standard-bearers of this opaque rhetorical exercise, however, are graduates of that “small school in Cambridge,” an institution so prestigious that the mere act of name-checking it is known in Crimson-draped circles as “dropping the H-Bomb.”

Inescapable as Harvard’s renown may be, its namesake drink doesn’t enjoy nearly the same notoriety. The original Harvard Cocktail—equal parts Italian vermouth and brandy (plus gum syrup and Angostura bitters), stirred, strained and topped with seltzer—first appears in George J. Kappeler’s 1895 Modern American Drinks.

For Sother Teague, beverage director of Amor y Amargo, Cognac “gives the drinker a long perspective of its history… I think of it as tasting through time.” A lifelong fan of the spirit’s complexity in cocktail applications, he first learned of the Harvard during an R&D session at the Amor y Amargo, which exclusively serves stirred offerings culled from a staggering selection of aperitivi, aromatized wines, amari and bitters.

Teague was messing around with brandy-based Manhattans when his friend, Seoul-based bartender Chris Lowder, mentioned Kappeler’s fondness for seltzer, an ingredient that appears frequently throughout Modern American Drinks. Though it struck him as an “odd addition”—strong-and-stirred purists are often sensitive about dilution—he soon found the bubbles an effective, if unorthodox, enhancement. “It serves to brighten the cocktail, as both Cognac and sweet vermouth are pretty rich on one’s palate,” he says.

While Teague thinks the original equal-parts Harvard was likely poured long, with plenty of seltzer (“similar to how we think of a spritz”), his opts for a 2-to-1 ratio of Cognac to vermouth, with a smaller portion of fizz to finish—“more like a Manhattan, and I arrived there by thinking of it as one,” he says. This distinguishes his Harvard from a number of variants that began appearing in print in the mid-20th century, featuring ingredients like gin, grenadine, Curaçao and lemon juice — some with seltzer, some without.

Related Recipe


Sother Teague's take on the 19th-century cocktail.

There aren’t many details on the Harvard prior to its mention in Modern American Drinks, though there are a few circumstantial clues that hint at its provenance. For example, the book also features drinks named after Princeton (gin, port, orange bitters) and Yale (gin, orange and Angostura bitters, seltzer), suggestive of the blue-blood clientele Kappeler catered to at the Holland House, a Gilded Age hotel that stood at 30th Street and Fifth Avenue in Manhattan.

Roughly one mile north, on 44th Street, sits the the Harvard Club, a tony private gathering place for alumni and associates. Prior to its members securing this permanent space in the 1890s, they gathered at Delmonico’s, the legendary New York restaurant whose namesake cocktail features elements found in all three of Kappeler’s Ivy League odes.

Maybe these Harvardians harvested inspiration from that house drink and made it their own. Or perhaps Kappeler, whose bar sat on this glitzy Midtown cocktail circuit, was the one to see it through. Turns out, I’m not the only one wondering—even close associates of the “just outside Boston” Brahmin are out of the loop. In his book Bitters, Brad Thomas Parsons recalls a conversation he had during a lunchtime visit to the Harvard Club: “I asked the well-appointed barman if he had many calls for Harvard’s namesake cocktail,” Parsons writes. “His response of ‘Say again?’ made me think that one hadn’t been ordered there since 1895.”

Recetas Diarias de GDNC

El Programa de Desarrollo Familiar ha creado un libro especial de recetas de actividades divertidas y de aprendizaje para las familias. GDNC Diario celebra el Gozo en Descubriendo Nuevos Conocimientos a través del juego, que es la forma en que los niños pequeños aprenden. Es un libro de recetas de actividades sencillas diseñadas para fomentar el descubrimiento, la investigación y el deleite – todas las cualidades que alimentan el amor de los niños pequeños por medio del aprendizaje y los esfuerzos decididos para dar sentido a su mundo.

GDNC Diario guía a los padres y cuidadores a usar "cosas" comunes y cotidianas que se encuentran en los hogares como materiales de gran aprendizaje. La lista de recursos le ayudará a comenzar con ideas que a los niños pequeños les deleita. Puede añadir sus propias "cosas" a medida que descubra muchas formas creativas de adaptar nuestras sugerencias.

El GDNC Diario del Programa de Desarrollo Familiar, Gozo en Descubriendo Nuevos Conocimientos: Un Libro del Wemagination de Recetas para la Diversión Familiar y Aprendizaje en el Hogar se ofrece tanto en español como en inglés. Hay muchas recetas para que usted explore y disfrute. Continúe visitando de nuevo: ¡vamos a añadir más!

My Buddha Bowl Recipe Ingredients

To make a homemade version of a Caza de Luz macro bowl, I used one item from each of these categories:

  • A delicious sauce – I made a vibrant turmeric tahini sauce. It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. And if you have leftovers, you’re in luck! This colorful sauce tastes great on everything.
  • Cooked vegetables – Roasted sweet potatoes were my pick.
  • Raw vegetables – Watermelon radish, rainbow carrots, and red cabbage give this buddha bowl recipe a huge pop of color!
  • Leafy greens – Bring on the kale.
  • A legume – I chose my go-to plant-based protein: chickpeas!
  • A grain – I used brown rice, but if you don’t have any on hand, feel free to substitute white rice.
  • A pickled vegetable – Sauerkraut! I love Bubbies.

These components all keep nicely in the fridge if you want to meal prep this recipe for lunch during the week. Find my best meal prep tips here and more of my favorite healthy lunch recipes here!

Best for Home: The Craft of the Cocktail

Author Dale DeGroff, known by the moniker King Cocktail, is a pioneering figure of the modern cocktail era. DeGroff’s influence on the industry has spanned decades—making him the perfect person to write “The Craft of the Cocktail,” a master class on the cocktail world. In about 240 pages, DeGroff shares techniques, more than 500 cocktail recipes and a glossary of terms to help readers with unfamiliar drink lingo. All thoughts are pulled from either DeGroff’s experiences behind the bar or his vast library of vintage cocktail books.

This book kicks off with a history of spirits and how they’re made. He also covers the essentials of a well-stocked bar, mastering key techniques, the community of cocktail culture and more. Still, “The Craft of the Cocktail” offers far more than just cocktail information. It also takes a 360-degree view of the industry, filled with charming tales of industry personalities every bartender should know.


Step 1

Preparación: 10min › Cocción: 30min › Listo en:40min

Dora bien el tocino en un sartén. Retira del fuego y reserva. En el mismo sartén sella la carne de res con un poco de la grasa del tocino, hasta que haya perdido su color rojo. Sazona con sal y pimienta al gusto.
Cuece los tomates, los chiles y el ajo en las 3 tazas de agua. Licua, cuela y vierte sobre una olla de presión. Agrega la carne sellada y su jugo junto con los cubitos de caldo de pollo.
Tapa la olla y cuece a fuego medio-alto hasta que suba la presión. Reduce inmediatamente el fuego a bajo y cocina durante 30 minutos.
Sirve con frijoles de la olla, tocino, cebolla y cilantro. Acompaña con tortillas de maíz.
Nota del editor:
La receta ha sido editada para incluir la cantidad de tocino.

What's Dominican arepa?

In the Dominican Republic, Arepa is a dense, unleavened cornmeal and coconut cake traditionally prepared in a dutch oven on top of hot charcoal. A metal lid is placed on the pot, then more red-hot charcoal is put on the lid. This led to the expression "como la arepa: fuego por arriba y fuego por abajo" (like arepa: fire underneath, fire on top), meaning being in a crossfire, or unsustainable situation.

Arepa is a popular dish, and loved by all, but is considered one of those poor man's dishes: the ingredients are inexpensive, the cooking does not require great expertise, and it can be made with basic utensils. A savory version known as Arepa Salada is also popular as a breakfast or dinner dish.

Here is a recipe for meringues in Spanish and English so you can practice the verbs you just learned!

Los merengues de la abuela

Ingredientes :

  • 1/2 taza clara de huevos
  • 1 1/2 taza de azúcar blanca
  1. Calienta el horno a 250 grados.
  2. Bate la clara de huevos hasta que formen picos firmes.
  3. Poco a poco incorpora el azúcar a la clara de huevos.
  4. Echa la mezcla a cucharadas a una bandeja de horno.
  5. Hornee por una hora, y deja reposar dentro del horno por 20 minutos.

Otras opciones

Algunas recetas también agregan cremor tártaro. También le puedes agregar un sabor, como vainilla, para variar.

Grandma's Meringues

  • 1/2 cup egg whites
  • 1 1/2 cup sugar
  1. Heat the oven to 250 degrees.
  2. Beat the egg whites until they form stiff peaks.
  3. Slowly incorporate the sugar into the egg whites.
  4. Spoon the meringue mixture onto a lined baking sheet.
  5. Bake for one hour, and let cool in the oven for 20 minutes.

Optional Changes

Some recipes call for cream of tartar. You can also flavor your meringues with vanilla or any other type of flavoring to mix things up!

¡Buen provecho! Bon appétit!

Do you want to learn more about measurements in Spanish? Check our article here.


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