WINE MONDAY: David’s Wine of the Week

2012 Gold Label Chardonnay, Lenz Winery, North Fork of Long Island ($18)

My prejudices first. I am a fan of wines made on the North Fork of Long Island; chances are, when they take a turn with classic varietals, the results will be lower in alcohol, more graceful than parallel turns from, say, California. Second: I have been to enough tastings over the years pitting wines from Lenz (in the North Fork) against wines from Europe and California to know that Lenz wines are much more European in style than Californian. But these principles don’t always apply to my main worldwide varietal bugaboo, Chardonnay.

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Fragrant Indian Rice Pilaf with Saffron and Curry Leaves

One of the loveliest moments in Indian-American restaurants is when the waiter appears, wiping off your hot, empty dinner plates with a clean towel. They are placed on the table, and within seconds, usually, a steaming platter of fragrant, colorful rice appears. That’s when my appetite really kicks into gear. You can know such Pavlovian bliss at home—and the even greater bliss of a great pilaf.

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The Great Seafood Treats of Late Summer, Part I: Soft-Shell Clams

There is a feel to the classic late-summer dinner in the northeast of the U.S., that glorious repast during which we notice that the sun’s going down a little earlier—and that a woolie might be required after it does! Bittersweet is always the key note: appreciation for how good we’ve had it recently, sorrow for the impending dread of Daylight Savings Time.

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WINE MONDAY: David’s Wine of the Week

2012 Petit Chablis, Domaine Philippe Goulley, Burgundy, France (organic)

I usually reserve this post for one of the wonderful wines out there I’m NOT importing. But I had to break ranks this week…because a producer I’ve wanted to import for several years has finally sent his wines to me. And they have just arrived, in glorious condition!

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Jiffy Corn Muffin Mix Apple Cake

A lot of the baking that goes on in American homes is done with Jiffy Corn Muffin Mix; it costs 39 cents a box, and a staggering 1.4 million of those boxes are sold in America every day! I’d imagine that most of it goes into muffin making—but this stuff has wider and, I think, even more delicious applications. The following recipe yields a warm, tender, irresistible cake—ultimate comfort food—that takes minutes to make and pennies to buy.

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