Entertaining
Too Good to Miss: 2009 Beaujolais – A Once-in-a-Lifetime Vintage
This year there’s a very special reason to buy Beaujolais: Although 2003 and 2005 were excellent vintages, 2009 is thought by many to be the best vintage since 1947. Everything — cooperative weather, perfect harvest conditions — seemed to come together perfectly to produce ripe, healthy Gamay grapes. more »
Producer to Rely On: California's Landmark Vineyards Consistently Produces Top-Rated Chardonnays
Food pairings: In general, Chardonnay complements crab, lobster, scallops, salmon, shrimp, and other seafood, chicken, veal, dishes made with butter and butter sauces and cream and cream sauces. more »
No Wimpy Wines: Zinfandel, Joel Peterson and Ravenswood Winery
Yet Peterson’s Zinfandels, though full flavored, are quite versatile and can be turned to year-round, for they complement burgers (including cheeseburgers), ribs and other barbecued and grilled food, pizza, turkey (think Thanksgiving), duck, steak, lamb and other roasted red meats, venison and other game, sausages, spicy meat dishes — including Southwestern, Mexican, Indian and Pakistani — and some rich, sharp, strong or creamy cheeses, including cheddar and blues (Stilton, Gorgonzola, etc.) more »
Downsized by Corporate America; Frustrations of a Recipe Cook
It’s not that I use a recipe for every meal these days, nor do I shop all at once on a Saturday: I’m no longer that hidebound. But when I do cook from a recipe, I expect it to work, and when corporate America downsizes a standard canned or bottled or boxed product without calling attention to the change, it really throws me. I doubt that I am alone. more »
