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New York Times
01-07-2025
- Entertainment
- New York Times
8 Ways to Enjoy S'mores Without a Campfire
Bring the taste of summer inside with these delicious s'mores-inspired desserts. Melissa Clark's oven s'mores. Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Published July 1, 2025 Updated July 1, 2025 There's something so nostalgic (and messy!) about the combination of toasted marshmallows, melted chocolate, graham crackers. But you don't need a campfire to satisfy that s'mores craving. Below are eight desserts that capture their essence, no outdoor flames necessary. Johnny Miller for The New York Times. Food Stylist: Erin Jeanne McDowell. These ooey-gooey blondies deliver on the promise of s'mores tenfold. Erin Jeanne McDowell replaces some of the flour in the chocolate-studded base with graham cracker crumbs. Before the blondies are done baking, they're topped with a layer of mini marshmallows and more chocolate — which is lightly toasted and melted in the best way. Recipe: S'mores Blondies Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. For a showstopping dessert that will impress your guests, look no further than this stunning tart from Melissa Clark. The foundation is a buttery, homemade graham cracker crust filled with chocolate ganache that's firm enough to slice but evokes the usual melted chocolate. On top, sits a swirly mountain of meringue that's torched until golden brown. Recipe: S'mores Tart Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. This Ali Slagle recipe is a brilliant mash-up of two marshmallow-forward desserts: Rice Krispies treats and s'mores. In her genius creation, browned butter accentuates the toastiness of broiled marshmallows, which are tossed with graham cracker cereal and chocolate chips. Recipe: S'mores Crispy Treats Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi 'I made this cake as a fun vacation project and it got rave reviews!!' one reader wrote. If you're looking for an ambitious baking project — and like receiving praise — Yossy Arefi's gorgeous cake is for you. Toasted marshmallow buttercream and graham cracker crumbles are sandwiched between layers of moist, chocolate sour cream cake. It's more than worth the effort. Recipe: S'mores Layer Cake Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. What if, instead of graham crackers, you used actual bread? Ali Slagle did, and it's delicious. While you could use any sliced bread, she recommends cinnamon swirl to get that toasty graham cracker flavor. Tip: Sprinkling salt on top keeps the sandwich from being cloyingly sweet. Recipe: Grilled S'mores Sandwiches Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi Eric Kim's fudgy s'mores bars taste best chilled, straight out of the refrigerator, but they're also great microwaved for 10 seconds until the centers turn gooey. Recipe: S'mores Brownies Craig Lee for The New York Times This travel-friendly pie from Allison Kave, adapted by Christine Muhlke, features chocolate pudding nestled in a graham cracker crust. It's all topped with a blanket of homemade marshmallow browned to perfection. Recipe: S'mores Pie Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Sometimes, simplest is best. This easy broiler version from Melissa Clark can be ready in about 10 minutes, start to finish. For those who like to buck tradition, feel free to swap out different cookies for the graham crackers like gingersnaps, shortbread, chocolate wafer cookies, or a salty crackers like Ritz and Saltines. Recipe: Oven S'mores
Forbes
27-06-2025
- Entertainment
- Forbes
Silverado Resort: The Gold Standard In Napa, CA
Maintaining its classical beauty, upgraded to modern hospitality standards, Silverado is more appealing than ever. NAPA, CALIFORNIA - SEPTEMBER 17: Danny Willett of England plays a shot on the sixth hole during the ... More third round of the Fortinet Championship at Silverado Resort and Spa North course on September 17, 2022 in Napa, California. (Photo by) Over the past few decades, I've had glorious occasion to stay and play--golf, of course--at Silverado Resort in Napa, California, located in the heart of wine country for the last fifty years and still going strong. PGA golf great--and former resort co-owner-- Johnny Miller grew up in a house by the eleventh hole and helped update the golf courses from the original Robert Trent Jones, Jr. designs. Peregrine Hospitality acquired Silverado in 2022 from KSL and is in the midst of a $14 million restoration of the venerable property, intent on 'strengthening its legacy and expanding its appeal to new and present generations of guests.' Not that it needed major surgery, mind you! Much of the charm of Silverado Resort has always depended on its unvarnished rustic setting amid the 1200 acres of rolling hills and towering oaks that give the golf courses their traditional parkland character. The accommodations could have formerly been described as shabby chic or Spartan, but Peregrine is intent on changing that impression--upgrading the aesthetic appeal and functionality of its 345 guest rooms. Co-owners of the spacious full-service condos--kitchens and living area included--have collaborated with the new owners to donate the old accoutrements to Habitat for Humanity to make way for the new look. Good karma that… Newly upgraded guest room The elegant old bones of the property are due to the efforts of one John Franklin Miller--no relation to the golfer--a lawyer and former general in the Union Army who bought the all-wilderness acreage back in 1869. The Mansion that serves as centerpiece of the resort was Miller's stately home until his death in 1886, and the indoor/outdoor "Mansion Terrace" looks onto the 18th hole of the South Course, serving drinks and comestibles to guests whose timely arrival at sunset is wholly strategic. The shadowy views of 300 species of trees tinted with an orange-red sky is worth the price of admission alone. Commemorative plaque at Silverado Golf Course. The above-pictured plaque memorializes some of the many golf greats who have competed at Silverado over the years. Currently, the resort hosts the annual Procore Championship, the first tournament of the FedExCup Fall season, which has been held here since 2014. Compliments are to be given to the management gurus at Troon Golf for their superb maintenance of the golf operations at Silverado--its lush rye-bluegrass blend makes for cushiony fairway shots and the bentgrass/Poana greens are always true-rolling and consistent. The North Course plays longer at 7,166 yards and is guarded by strategically placed water features and copious bunkers, while the shorter South layout has narrower fairways and demands a well-fitting thinking cap. Kicking it old-school at the Silverado Spa. The already resplendent spa has also gotten a facelift--its 16,000-square-foot premises are across Atlas Peak Road and feature an expanded fitness center replete with the latest gleaming gadgetry as well as spacious studios for group classes. New flooring and furniture give the place a bright and cheery atmosphere and the updated Boost Cafe joins the resort's other excellent food and beverage offerings. Also recipient of a luxury upgrade is The Grove, which when soon completed will offer an elegant, ind0or-outdoor event space that can host up to 1000 guests. Let the wedding bells ring! Truth be told, the former f&b offerings at Silverado were in sore need of a makeover and executive chef Patrick Prager is to be commended for his farm-to-table ethos and imaginative offerings at The Grill, the resort's headquarters for three daily meals. The fried chicken sando with fresno chilies and apple slaw is a stone cold winner, hands down. And the wine list is Napa Valley-serious, with vintners like Duckhorn and Alpha Omega gracing a long list of distinguished varietals. P.S., don't forget to visit Forno Pizza at The Market, which makes a great Neapolitan, thin-crust pie and is not to be missed. Exec chef Patrick Prager, inked-up and ruling his garden roost at Silverado Resort. Of course, no respectable account of Silverado's palate-pleasing edibles would be complete without props given to the legendary Burgerdog, available on the South Course at the 10th hole or the 6th hole of the North. Custom-grilled per order, the sandwich is essentially a horizontal hamburger, served on a hot dog-shaped bun replete with onions, dill pickles and sweet relish, a divine concoction which originated at the Olympic Club in San Francisco. Johnny Miller was a huge fan and made sure that 'Burger Bill' Parrish's original recipe became a staple of on-course offerings at Silverado. Whether hungry or not, golfers are obliged to try one on for size and will never regret the choice. Now play away! The one and only BurgerDog, the pride of Silverado.
USA Today
15-06-2025
- Sport
- USA Today
What's the biggest 54-hole comeback in U.S. Open history? What's the biggest at Oakmont?
What's the biggest 54-hole comeback in U.S. Open history? What's the biggest at Oakmont? There are just four golfers under par after 54 holes at the 2025 U.S. Open. The third-round leader, Sam Burns, is 4 under and leads Adam Scott and J.J. Spaun by a shot. Viktor Hovland is the only other golfer in red numbers, as he is at 1 under so far. Will the winner come from one of these four? The biggest comeback at Oakmont in the nine previous U.S. Opens there – and the second largest comeback ever in this championship – came in 1973 when Johnny Miller rallied from six back to win. Arnold Palmer's historic final round outside Denver in 1960 remains the biggest comeback. Largest 54-hole comebacks in U.S. Open history 7 strokes, Arnold Palmer, Cherry Hills, 1960 6 strokes, Johnny Miller, Oakmont, 1973 5 strokes, Walter Hagen, Brae Burn, 1919 5 strokes, Johnny Farrell, Olympia Fields, 1928 5 strokes, Byron Nelson, Philadelphia C.C., 1939 5 strokes, Lee Janzen, The Olympic Club, 1998 If history is a guide, who might have a shot at winning this thing on Sunday by overcoming a deficit? Scott, Spaun and Hovland are the closest pursuers. Carlos Ortiz (even par), Tyrrell Hatton and Thirston Lawrence (1 over) and Rasmus Neergaard-Petersen (2 over) are also within striking distance. If Robert MacIntyre or Cameron Young were to win, they'd match Arnie's seven-shot deficit. There are 10 golfers at 4 over, including Scottie Scheffler.
USA Today
15-06-2025
- Sport
- USA Today
Does Johnny Miller wish he stayed in TV longer? You've got to see his phenomenal answer
Does Johnny Miller wish he stayed in TV longer? You've got to see his phenomenal answer OAKMONT, Pa. — As great as a golfer as Johnny Miller was in his day, winner of two majors and 25 wins, he was an even better TV personality and golf announcer for NBC for 29 years. I once asked him in a Golfweek Q&A what he thought of NBC reacquiring the U.S. Open broadcast rights and he gave this response: "If I had known that, I might have gone another year," he said. It revealed how much he loved broadcasting the U.S. Open, the tournament he won at Oakmont in 1973 with a final-round 63. On Saturday, during a news conference with Miller and Jack Nicklaus, who won it here in 1962, I asked Johnny another TV question and it produced this fantastic response: "Do I wish I kept announcing? That was my 50th year in golf when I got to 29 years with NBC. It seemed like a nice time to leave. I still had my wits about me and had my own way of doing things. When I played on the East Coast especially, they'd go, 'Hey, Johnny, we love you, keep telling it like it is.' What people liked about my announcing was that I just said what I'd say to my best friend in my own house and talking to the TV," he said. "If a guy duck hooks it on the last hole and hasn't hooked a ball in the last month, he might be choking. I was the first guy to use that word, which is not a very nice word. "But I thought the greatness of golf was the choke factor. I just still think that that's the greatness of golf is to be able to handle pressure. If you can handle pressure — Jack liked to hang around the first three days and then just feel like on the last day he had a huge advantage. He believed in himself, and not only believed in himself, he could produce on that last round and handle the putt or the shot. "I was more of a guy that didn't like it to be close. He liked it to be close. I wanted to win it by — when I won the Phoenix Open by 14 shots, I liked it. If that ball is going in the hole, I'm going to fill it up until the round is over if I can. None of this fancy stuff about hitting away from the target. I wanted to have the thrill of going for knocking down pins out of the green. That was my fun. I liked to drive fast and hit hard with the driver and that kind of stuff. "I don't know, everybody does it differently. But that's just the way I thought." I was looking for an answer about TV, which he addressed, but he gave so much more — talking about the 'choke factor' was classic Johnny — including this line that may sum up Miller better than anything that has been written: "I wanted to have the thrill of going for knocking down pins out of the green. That was my fun. I liked to drive fast and hit hard with the driver and that kind of stuff." Yes, he did and golf was better for it.
Daily Record
14-06-2025
- Sport
- Daily Record
Bryson DeChambeau torched by King of Oakmont as busted LIV star sees brute US Open approach flop
Johnny Miller set the course record 63 over 50 years ago and knows the tricks Busted Bryson DeChambeau has been torched by a former US Open champion the King of Oakmont after flopping with his brute approach to the course. Johnny Miller mastered the toughest challenge in golf when he shot a mind-boggling and record-setting 63 around the treacherous terrain in the act of winning the 1973 tournament at the fearsome Pennsylvania track. Miller used panache and precision to get the job done and gave a scathing assessment on LIV star DeChambeau's boom-or-bust outlook which saw him miss the cut and crash out after just two days hacking through rough and finding bother. DeChambeau shot 73 and 77 for 10-over par and Miller said: 'When you can get the ball in the fairway, you can work the ball if you need to and you eliminate so many mistake upon mistakes. If you hit it here in this rough and you try to get too much out of the lie, you get in even more trouble. 'It's still all about hitting that ball in the fairway. You see the guys that don't. Like Bryson DeChambeau, he was living in the rough there this last couple days. Of course he gets to watch it on TV today. You've got to hit it in the fairway and then you've got to be able to handle the US Open pressure. There's a lot of guys like Jack [Nickalus] was sort of alluding to that the thought of winning a US Open is a little out of their comfort zone, so there's only a certain kind of player that can win a U.S. Open, especially on Sunday.' Of course, De Chambeau did manage to win the US Open trophy 12 months ago at Pinehurst and stayed strong down the stretch against Rory McIlroy. However, he was battered by Oakmont and never in with a chance of defending his title as he stumbled around trouble for 36 holes. Miller, on the other hand, was smooth when he won 52 years ago and said: 'For me, I was up and down the first couple days. I wasn't really hitting the ball that great, especially on the first round when I shot the 76, I did not play well at all tee to green. Then in the last round, it was like, my guardian angel out there said, Okay, we're going to put together a perfect round of golf and it was literally a perfect round of golf. 'I missed one fairway on 11 just by a couple feet, but the fact I hit every green and I hit the ball underneath the hole, only had one putt that was a little bit downhill, that's hard to do at Oakmont, to hit 18 greens and have no downhill putts. 'I guess it was meant to be because I was not playing that great. I had played with Arnold Palmer the first two rounds, which was, back in those days, was a crazy experience with his gallery. His gallery, they were crazy. crazy good. 'But to get through the gauntlet of playing with Arnold on the first two rounds was pretty good. We both shot 140, and just handling the pressure that week was he other part.'
