Cooking
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 »
Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs
Goldstein focuses on foods that complement the grapes and foods to avoid with them. The book covers what he calls the keys to understanding wine — acidity, sweetness, tannin, oak and alcohol — and the keys to understanding food — ingredients, cooking methods, sauces and condiments. more »
My Mother’s Cookbook; More Cookies
When I returned to college after a spring vacation spent in my home town, a girl I knew from New York's Westchester County asked if I'd had a good time. I gave her my usual response, saying that I'd had fun. She wondered what could be fun about spending spring break in Iowa. more »
Good Things Come in Threes: A Trio of Rosés – Two Sparkling, One Still
Rosé season is in full bloom, and there are more rosés than ever to choose from. As the world changes so quickly and there are fewer and fewer constants to count on, I cherish reasonably priced wines that I can turn to year after year. Just as there are certain dishes I try to make every season, there are certain rosés I like to revisit. more »
