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Have you ever tried to return beer bottles for a deposit in New York State? I have and it ain’t pretty. The last time I did it, I brought 12 bottles in to the supermarket and left after [...]
Because you've been such good sports when it comes to brussels sprouts, I thought I might attempt to take it up a notch or two. And by this I mean, I'm going to share one of my favorite ways [...]
Buying crudite and rosé at the same time might help New York solve its budgetary woes. Or so Governor Paterson thinks. That’s why he has proposed to allow food stores to sell wine, a [...]
It seems like a good time to post a winter favorites list. You all helped me out greatly last week with your suggestions about where I should go when I get to Tokyo and Kyoto - what better [...]
Last August when I was in Santiago, Chile I enjoyed an exceptional risotto made with fresh seaweed, or as my Chilean friends call it - cochayuyo. My Spanish is bad, and after a lot of hand [...]
SPIT: presidential pardon Of all the names circulating for a presidential pardon, few lists would include Fred Franzia for his federal offense (and, no, as much as reader Alberto would like, it [...]
After learning that the wine vote carried Obama to victory, it’s no surprise that wine writers can barely contain the corks from popping until next week. John and Dottie dig up this [...]
Cara, who runs the green room (or whatever that waiting room is called) for Fox Business, asked me a great wine question when I was on the station in December. Instead of asking me for a [...]
Unlike our impossible food-wine pairings, pizza is one of those very possible wine pairings. But not in one country: Italy. Jeremy Parzen pointed out this shocking claim in the comments of a [...]
We’re back with Part Deux of our interview with John Gilman, author of the newsletter A View from the Cellar (part one is here). John has offered a free issue from his backlist to any Dr. [...]
A warm, hearty, fill-you-up stir-fry for a cold night. There's nothing too fancy going on here, just tiny potatoes, golden brussels sprout wedges, toasted almonds and lentils tossed together [...]
“Come usare i bastoncini”, “Come usare le bacchette”, “Come fanno i cinesi a mangiare con i chopsticks”? Quante volte ci siamo fatti questa domanda? Anche chi [...]
I keep a few types of dried seaweed in my pantry. There are long stretches of times I forget I have it, followed by weeks where I use it in meal after meal. Sometimes I toast and crumble it as [...]
Fondue is perfect for holiday and New Year's celebrations - all that warm, oozy cheese, served in a communal pot. Though, I'll be the first to say, it's easy to overindulge in a haze of bread [...]
Terre Colte partecipa alla serata del 14.11.2008 di promozione dell'aglianico, che si terrà a Napoli presso l'hotel Continental alle ore 21.00Percorsi di...vini: Il Principe del Sud [...]
Fiori e Verdure E' passato molto tempo dall'ultimo mio post.Perdonatemi ma i motivi della mia assenza sono stati svariati.Ringrazio tutte le carissime persone che mi hanno scritto, quando [...]
IL VINO DI DON GIOVANNIIl marzemino è un vino storico, citato anche dal grande Mozart in DON GIOVANNI (avete presente quando fa una autocitazione di un'altra sua opera facendo cantare a [...]
I’m not much of a zucchinis person. But Fil loves them, so, I’m trying to use them as much as I can in our kitchen. The reason I don’t like zucchini, is my mother. She used to [...]
