Food and Drink Newsletter: Thursday April 19, 2012

Coffee cup recipes An urge to experiment yields instant love-in-a-cup Coffee cup cooking? You bet. Cooking up cakes, quiches and more in coffee-cup size portions. Continue reading » Care for a little monkey business?   Monkey Shoulder's malt blend of scotch whisky finally arrives stateside. This triple-malt blend is thrice as nice. Oh my! Clearly, white whiskey is changing for the better Continue reading » Recipe: Bolivian-style corn pie   This casserole's international flavor evokes the New South, but is cooked in a traditional cast-iron skillet, the pan of choice for Southern cooks. A champion of Southern cooking Get cooking » From the Foodies Leah Eskin: Sloppy sliders The Stew Chicago Tribune's food, dining and beverage blog Food for Thought Earth Day salads
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