This recipe is a bit time consuming but well worth it! I first tasted this dish at the Anderson Valley Alsace festival (now known as “White Wine Weekend”). It was prepared by Beau MacMillan, the Executive Chef at Arizona’s Sanctuary Camelback Mountain Resort & Spa. I’ve adjusted some of the ingredients and procedures to make the recipe […]
The bane of the amateur gardener is that everything gets ripe all at once. And eating tons of the same produce, meal after meal, day after day, week after week… one’s tastebuds quickly tire. So freezing, drying, canning, gifting and other forms of creative storage become highly valued. And if a bunch of apple […]
Sriracha (Se Racha). I’m amazed at how quickly the American palate has adopted this spicy-sweet condiment from Thailand. It is named after the coastal city of Si Racha, where it was first produced to accompany the many seafood dishes such a town is generally known for. Its use has grown, and it is now a […]
BBQ pork is a wine-friendly and deeply satisfying summer dish. But there are a million variations – each with its own fiercely loyal proponents. If there isn’t already a BBQ Pork episode on the Food Channel – some sort of heated competition (pun intended) between proponents of the various styles – there surely will be […]
The common mantra for choosing a wine for burgers is “just use the cheap red stuff!” I have a couple dozen reasons you don’t want that rock-gut wine for a good burger at home. But before we begin to consider which wine to serve with your burger, let’s first define your burger! What is it, […]
I tend to prepare this traditional Irish Pub fare in the springtime. Of course it’s a great Winter dish too, but Spring is when we usually have a surfeit of lamb in our house, and this recipe provides a great way to use every bit of your left-over protein, ensuring the lamb wasn’t sacrificed without […]
This very Pinot-friendly recipe, adapted from DeLoach Vineyards, also compliments other light to medium-bodied red wines with good acidity…
This braised pork shank recipe comes from Sondra Bernstein of “the girl & the fig” restaurant in Sonoma.
a tasty and very simple recipe for Asian salmon – pairs well with light reds such as sangiovese or pinot noir, or with aromatic whites, or best of all – a dry rosé!
A unique take on the classic grilled steak, pair this recipe with a bold red such as Zinfandel, Syrah, Rhone blends or new world Cabernet/Meritage wines.