Harvest is a special time in wine country. Trucks loaded with grapes chug down narrow country roads, optimism and anxiety are abundant in equal parts, and wine lovers flock to the scene to observe history, and wine, in the making.
The heavy lifting of the 2018 harvest in the northern hemisphere is all but over except for the handful of late-...Read more
There are many health conditions that can affect your gastrointestinal (GI) tract and cause uncomfortable, embarrassing and inconvenient symptoms like constipation, gas and bloating. But what if you can't blame a specific health condition? You and your doctor have ...Read more
London resident Yotam Ottolenghi, best-selling cookbook author and chef, has just released "Simple: A Cookbook" (Ten Speed Press, $35). The book concentrates on simpler, quicker recipes that showcase his creative, flavor-packed take on modern Middle Eastern cooking. His streamlined approach to Middle Eastern spices and other ingredients is ...Read more
Typically gyro meat cooks on a rotisserie for hours. For this fast and healthy gyro recipe, flank steak is brushed with seasoned oil and broiled, and it is accompanied by quick pickled vegetables.
Not a pickling pro? No problem. You can get all the flavor and crunch in a fraction of the time by marinating thinly sliced vegetables in a hot ...Read more
Ready for a Taco Tuesday reboot? Loaded with juicy shreds of chicken, hearty black beans and sweet corn, all swimming in a smoky, spiced broth, this chicken taco soup recipe is one you're going to want to keep close by through the fall and beyond. Clocking in at about 30 minutes, this soup ...Read more
Ever since I met this sweet slow cooker breakfast casserole, I've been hosting weekend brunch as often as possible. It's a treat to be sure, loaded with tender cubes of custard-soaked brioche tinged with the warm scent of pumpkin spice and topped with a nutty brown sugar streusel. You'll ...Read more
Lamb blends with fragrant spices in this Moroccan dish. Tagines are usually served at home and are cooked in a glazed earthenware tagine, a covered dish with a conical lid. It's used for slow cooking the ingredients. Steam gathers in the top of the conical lid and falls on the food, keeping it moist without basting. However, any type of skillet ...Read more
I remember my very first caramel apple. It was during grade school, at a friend's Halloween party. A bunch of us spent what felt like forever unwrapping bags of caramel candies, then watched as our friend's mother slowly melted them on the stove-top, stirring as the caramel began to bubble. We took turns dipping our apples in the melted caramel,...Read more
Sicily draws admirers to its seas, sands and sites; Risa took the job seriously. She booked a villa, fully staffed, and stocked it with friends. They gazed at ruins, they crept through caves, they focused on the feast.
Mornings, on the terrace, they acquiesced to wild berries, fresh granitas and Bundt cakes in chocolate, lemon and orange. ...Read more
LOS ANGELES -- A sure sign of fall, pomegranates start showing up at the tail end of summer, with a season that extends into the start of winter.
Although you can find the ruby-red Wonderful variety at most supermarkets (it's the most common variety grown in California), you can find a host of pomegranates at your local farmers market -- the ...Read more
Not long after the DOC (Denominazione di origine controllata) system was implemented 52 years ago, in 1966 in Italy, Vino Nobile di Montepulciano became one of the country's first DOC wines. In 1980, when the country introduced an even higher designation of quality -- the DOCG (Denominazione di Origine Controllata e Garantita) -- Vino Nobile was...Read more
Just looking at this burger might be all it takes to give you fast-food nightmares.
It does have a moldy-green colored bun, after all.
This Halloween-themed burger -- known as the "Nightmare King" -- will be at select Burger King restaurants for a limited time later this month. But be warned, the burger doesn't just look scary.
"The Nightmare...Read more
Ironically, in this era when every other person seems to be avoiding carbs or gluten, the pasta aisle at the grocery store offers more excitement than ever. Imported dried pastas, in a vast variety of shapes, sizes and flavors and brands, line huge sections of the shelves. Pasta shapes, heretofore relegated to fancy Italian restaurants, such as ...Read more
I know what you're thinking. You're thinking: Irish food? Seriously?
Yes, Irish food. Seriously.
It is true that Irish food is the butt of many jokes, and for good reason. The Irish will put potatoes in dishes that are better off without them (potato and apple pudding), they eat parts of animals that you wouldn't think of eating (stuffed lamb ...Read more
While getting dinner on the table is often a struggle, coming up with what to make is problematic, too. Especially during the week. I hear all too often that people are looking for simple recipes with simple ingredients.
"Simple foods that taste delicious and are easy to make" is the prediction that came out of the Next Big Bite event held Oct....Read more
It's that time of year again.
If you're planning to serve more than chips and dip at your upcoming tailgate (and we hope you are!), you need to do some planning. That means making as many dishes as possible the day before the game. These should be dishes that need just a quick bit of reheating or dishes that can be served cold or at room ...Read more
This Chicken and Wild Rice Soup recipe offers plenty of alternatives.
One tip: Omit directions for poaching chicken and substitute with 2 cups of chopped rotisserie chicken.
Another tip: If desired when poaching chicken, omit the 1 cup chicken broth and use all water. We prefer the richer flavor of poaching with chicken broth.
Whatever you ...Read more
You've probably noticed that gourmet ice cream is more popular than ever. Small artisanal shops are springing up everywhere, serving frozen confections made in small batches with amazing combinations of flavors using the best quality ingredients.
I love to see such creativity. It's a reminder that there are always new things to explore in the ...Read more
There is a simple solution to the cheating scandal that rocked The Court of Master Sommeliers last week -- simple but difficult.
When the CMS board of directors voted unanimously to rescind certification of the 23 candidates who passed the rigorous tasting exam in St. Louis last month, earning the prestigious master sommelier title, it did so...Read more
The first time I tasted roasted, whole garlic was in a restaurant called Bistro 110. This was about 1983. My best friend had ordered it for us to share.
I sat stunned, staring at it, when it arrived at the table.
The waiter set down a plate that had a whole bulb of garlic on it. The top was cut off and there was olive oil drizzled over it. ...Read more