This week on Why We Cook Erica explores the world of the bitter. From cocktails of tonic, gin and Campari to Rogue IPAs to broccoli rabe and raddichio, Chef Erica tells a tale of a weekend filled with bitter experiences, both culinary and otherwise (the summer IS ending, after all). Plus we get an update on Erica’s bees, who are anything but bitter and working dilligently. This episode was sponsored by Fairway: like no other market.


Photo 1: Bitter broccoli rabe, Photo 2: Erica’s favorite beer – Brutal Bitter by Rogue Brewery