In Cook Japanese at Home, author Kimiko Barber demystifies Japanese cuisine for western cooks. But she … Even Japanese cooks love asparagusRead more
recipe
Pouilly-Fumé complements asparagus-prosciutto risotto
We sang the praises of Sancerre a few weeks ago, lauding its round fruit combined with … Pouilly-Fumé complements asparagus-prosciutto risottoRead more
A is for Asparagus in new Alain Ducasse cookbook
It’s asparagus season in our neighborhood. The fields of Hadley, Massachusetts are yielding the delicious spears … A is for Asparagus in new Alain Ducasse cookbookRead more
Utiel Requena wines conjure tastes of northeast Spain
We’re convinced that there is nothing like taste to evoke memories of place. A sip of … Utiel Requena wines conjure tastes of northeast SpainRead more
As spring blooms, Sancerre launches season for whites
Pat has fond memories of traipsing through the Loire Valley one summer. As much as the … As spring blooms, Sancerre launches season for whitesRead more
108 Brasserie redefines British comfort food
The simple but delicious starter of Dorset crab on toast with watercress and apple perfectly encapsulates … 108 Brasserie redefines British comfort foodRead more
Doyle shows Irish hospitality, sip by sip in London
Nothing says “welcome” like a good hotel bar. I certainly found that to be the case … Doyle shows Irish hospitality, sip by sip in LondonRead more
Getting ready for summer with ‘Le Picnic’ recipes
Talk about timing! Le Picnic: Chic Food for On-The-Go crossed our desk just as the azaleas … Getting ready for summer with ‘Le Picnic’ recipesRead more
Natalie’s winning Butter-Poached Lobster recipe
Prepared with grilled maitake and oyster mushrooms along with a corn-parsnip ragout, this is the recipe … Natalie’s winning Butter-Poached Lobster recipeRead more
Compelling CARO marries Mendoza and Bordeaux
In November, we wrote about the CARO Amancaya blend of Malbec and Cabernet Sauvignon as a … Compelling CARO marries Mendoza and BordeauxRead more