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Kristin Teig is a food, travel and lifestyle photographer based in Boston. Having grown up in San Diego, some of her earliest food memories consist of rolled tacos in aluminum foil-covered trays and bags of spicy carrots. While studying painting in Italy during college, she shared a family meal that sparked an obsession with documenting meals and the stories behind them. See more of her work at http://www.kristinteig.com/
Kirkland Tap & Trotter Eggnog
I always eschew store-bought, preservative-laden eggnog in favor of this homemade version—and I haven’t yet found a single person who prefers the former
Irish Cream
Most mass-produced Irish cream liqueurs are made with fat-filled milk powder, but ours uses fresh Irish cream, Midleton Irish whiskey, and Belgian chocolate
Whiskey and Whey
Reputable bars have recently taken the whiskey sour back to its roots—in this classic version, whey acts as the emulsifying agent
Rum Apricot Kefir
In this cocktail, kefir serves as both an acid and a sweetener while rum and apricot make this drink a full-on flavor party
Milk Punch
Milk punch requires more initial work, but the delicious result is a crystal-clear, milky-sweet yet light-bodied liqueur
Turkish Cheese Fondue (Muhlama)
This Turkish Cheese Fondue from Turkey’s Black Sea region uses toasted fine cornmeal to bind melted cheeses, creating a flavor reminiscent of warm cheesy popcorn
