Super-Flaky Pie Crust

This is my favorite crust of all: buttery, with the kind of flaking and layering that begins to suggest puff pastry. It could work with light fillings, or hearty fillings–but it’s the kind of crust that draws attention to itself, and therefore might not be the best choice for the kinds of pies (i.e. Key Lime Pie) in which the focus is never on the crust.

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WINE WEDNESDAY: David’s Wine of the Week

2013 Plavina, North Dalmatia, Croatia ($12.99)

From Croatia, original home of Zinfandel, comes this surprisingly light and fruity red. The reason behind the wine’s grace: the Plavina grape, perpetual Croatian underdog!

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Rosengarten on Forbes: Michelin Fumbles Ducasse!

In my opinion, the well-respected red Michelin Guide to France just goofed, making one of its most egregious errors ever earlier this month.

When their new Michelin Guide to French restaurants appeared on Monday, February 2, 2015, they dropped a star from one of Paris’ finest three-star restaurants, Alain Ducasse at Plaza-Athenée—turning it into a merely mortal two-star. The restaurant had recently undergone a re-design, a seismic menu change, and a general re-conceptualization. So it was time for Michelin to speak.

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Wine For The Weekend

2009 Spätburgunder, Vom Kalksteinfels, Philipp Kuhn, Rheinpfalz ($28)

“Spätburgunder” (literally “late-ripening Burgundy”) is the name Germans use for the Pinot Noir grape. And if you haven’t tasted the Pinot Noir coming out of Germany lately…it’s time for you to get off the schneid!

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Manhattan Clam Chowder

New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as “Manhattan clam chowder” they’re overlooking the fact that their own Rhode Islanders also add tomatoes to clam chowder. And let’s not forget about the hundreds of ethnic cuisines around the world that combine tomatoes with shellfish in soups and stews.

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